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.
- 2 tbsp Olive oil
- 1 Large onion, chopped
- 2 Garlic cloves, crushed
- 2 Sprigs Rosemary
- 500g Beef mince
- 250ml Beef stock
- 1 tin Chopped tomatoes, blended in a food processor
- 2 tbsp Worcester sauce
- 3 tbsp tomato puree
- 100g Frozen sliced carrots
- 75g Frozen peas
- Salt and Pepper
- 500g Potatoes
- Milk & butter for mashing
- 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 fairly regularly.
- Add the carrots, peas, 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 15 – 20 minutes, until soft enough to mash.
Drain the potatoes, and mash them as you usually would. We use a decent glug or two of milk & good chunk of butter. 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, defrost them, remove the lids and bake in the oven for 25 – 30 minutes at 200C, until piping hot.