A classic mince recipe with a spicy twist, this warming recipe is a great way to feed the whole family come rain or shine.
- 900g (2lb) extra-lean minced beef
- 1 large onion, finely chopped
- 2 carrots (around 175g/6oz), diced
- 2 celery sticks, diced
- 2tsp ground coriander
- 1tsp ground cumin
- ½tsp chilli flakes
- 1tbsp curry powder
- 1tbsp tomato purée
- 600ml (1pt) beef stock
- 200g (7oz) passata
- 2tbsp Worcester sauce
- for the topping
- 150g (5oz) carrot, peeled and roughly chopped
- 300g (10oz) parsnip, peeled and roughly chopped
- 850g (1lb 14oz) sweet potato, peeled and roughly chopped
- 50ml (2fl oz) milk
- 1 large free-range egg, beaten
- good grating nutmeg
- you will need
- 1 large ovenproof dish or 6 small ones
For the filling, heat a sauté pan on a medium heat. If your pan isn’t non-stick, you will need a little oil. Brown the mince; you may need to do this in batches. Set aside.
Add the onion to the pan and stir occasionally until lightly browned. Add the carrots and celery, and stir for a few minutes. Now add the spices, stirring for another minute. Add the tomato purée, stock, passata and Worcester sauce to the mixture, bring to the boil, then reduce to a simmer and leave to cook for 35 minutes. The gravy should be thick; if it’s too thin, increase the heat and reduce the liquid.
Heat the oven to 220C, 200C fan, 425F, gas 7. For the topping, put the carrot, parsnip and sweet potato in a large saucepan of cold water, bring to the boil then simmer until tender. Drain and mash with the milk, egg and nutmeg. Season.
Spoon the filling into the dish andtop with the mash. Cook for 25 to 30 minutes or until browned and bubbling.
Reduce the fat even more with minced turkey and chicken stock