This is a great meal to make for the family as it is economical and quite delicious. Chicken or ostrich mince can be used instead of the beef but I still allow the meat enough time to simmer and reduce slowly so that it absorbs all the flavour of the sauce.
It’s a good idea to double this recipe and freeze the meat so that it’s ready to use the next time. It’s also a great idea to use sweet potato instead of regular potatoes for a carb-conscious alternative. For a dairy-free variation, substitute breadcrumbs for the grated cheddar.
PREPARATION TIME: 25 minutes
COOKING TIME: 40 minutes
4 large potatoes or sweet potatoes
1 onion, chopped
45ml (3 T) olive oil
125g (4 oz) mushrooms
salt and black pepper
500g (1 lb) lean beef mince
250ml (1 cup) beef stock (15ml or 1 T beef stock powder)
30ml (2 T) tomato paste
30ml (2 T) tomato sauce
1 small tin tomato puree
15ml (1 T) Worcester sauce
250ml (1 cup) grated cheddar
Preheat oven to 180°C. Prepare an ovenproof casserole dish with olive oil spray.
Slice the potatoes thinly and place in a pot of boiling water for 5 minutes to cook them through. Drain and set aside.
Chop the onion finely. Heat some olive oil in a large pot and sauté the onion until softened. Slice the mushrooms, add them to the onions and sauté them until quite dry. Season with salt and pepper while frying. Remove them from the pot and set aside.
Add the mince to the pot in batches and stir until cooked through. Place the onions and mushrooms back into the pot with the beef stock, tomato paste, tomato sauce, tomato puree and Worcester sauce. Season to taste and simmer for about 15-20 minutes until slightly thickened.
Place a layer of sliced potatoes on the bottom of the dish. Spoon the meat into the dish. Top with another layer of sliced potatoes and sprinkle with grated cheddar.
Bake for about 40 minutes or until bubbling. Remove from the oven and cool for 5 minutes before serving.