Ingredients
500 g lean minced beef
1 large onion peeled and chopped
3 large carrots peeled and chopped
500 ml beef stock made with 2 beef stock cubes
1 tbsp Worcestershire sauce
600 g potatoes peeled and cut into chunks
⅛ - ¼ tsp xanthan gum optional
salt and pepper
low calorie cooking spray
Metric - US Customary
We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.
Instructions
Heat a large pan, spray with low calorie cooking spray and add the mince. Fry for 5 minutes, stirring occasionally, until browned. Add the onion and carrots and cook for a few more minutes.
Add the stock to the pan, then add the Worcestershire sauce and stir. Season with black pepper.
Bring up to the boil, cover and simmer for 20 minutes, removing the lid for the final 5 minutes, and allow to reduce until it thickens. Alternatively you could add a very small amount of xanthan gum at this point and stir it in well. By adding a tiny amount at a time you will be able to thicken it as much or as little as you want.
While this is cooking boil the potatoes in a pan of salted water. When they are soft remove from the heat, drain off the water and mash with a little salt and pepper
Pour the mince mixture into a large shallow dish and allow to cool slightly. If you don't the mash may sink through the mince.
Spoon the mashed potato onto the mince, and run a fork over the top to cover the mince and give it some texture. Alternatively you could pipe the potato on to the top.
Place in a pre heated oven (200-220°C) and cook for 25-30 minutes or until golden brown.
Serve with a selection of vegetables and some pickled beetroot and red cabbage.
