Okay, so ignore the fancy presentation. These are best prepared in the small little takeaway tins you get Chinese food in. Most euro shops sell 5 – 10 of these for under €2 and they’re perfect for batch cooking & freezing meals.
- In a large frying pan, add the onions and fry over a medium heat for 2 minutes. Add the garlic and rosemary and continue to fry for an additional 2 minutes, stirring constantly to stop anything burning.
- Add the mince and fry until browned, again stirring constantly.
- Add the beef stock, chopped tomatoes, worcestershire sauce and tomato puree. Bring to the boil, and reduce to simmer for 20 – 25 minutes, stirring constantly. Or until the sauce thickens.
Meanwhile, peel and chop the potatoes, place them in a pot and cover with water. Add a generous pinch of salt and place over a high heat to boil for 10 – 15 minutes.
Drain the potatoes, and mash them as you usually would. We use both milk & butter, and like to throw in a handful of grated cheese. Don’t forget to season with salt & pepper!
- Divide the meat filling between 4 small sized takeaway containers, top each with a nice helping of the mashed potato. If you’re freezing you can go ahead and stick the lids on, they can be frozen once they cool down.
- When it comes to cooking them, sprinkle some grated cheese on top and bake in the oven for 25 – 30 minutes at 200C.