- 1 tbsp vegetable oil
- 250 g chestnut mushrooms, very finely chopped (I use a food processor)
- 4 small onions, finely chopped
- 250 g minced beef (12% fat content)
- 2 tbsp tomato purée
- 1 pinch dried thyme
- 2 tbsp Worcestershire sauce
- 2 yeast extract
- 1 reduced-salt stock cube, ½ of a 10g stock cube
- 250 g frozen mixed vegetables
- 250 g fresh spinach
- 400 g can butter beans
- 400 g frozen mash pellets, defrosted
- 150 ml hot skimmed milk
- salt and freshly ground black pepper
- Heat the oil in a frying pan over medium heat and add the mushrooms. Fry for 15 minutes until the moisture from the mushrooms begins to reduce. Add the onions and mince and break up well.
- Fry for 15 minutes until all the moisture has evaporated and the mince starts to brown in the oil and its fat. Add the flour and mix well, then cook for a further 2-3 minutes, or until the flour browns well on the bottom of the pan.
- Add the tomato puree, thyme, Worcestershire sauce, yeast extract, stock cube, and enough water just to cover the meat (about 300ml). Season well with pepper and check the salt. As there is already salt in the stock cube, you probably won't need it. Lower the heat, and cook gently for 20-25 minutes. Stirring occasionally, so the flour doesn't catch.
- Add the vegetables and wilt in the spinach, mixing well: it should be fairly thick. Spoon into a baking dish and leave to cool.
- Place the butter beans into a bowl and break up with a potato masher, then add the defrosted mash and mix well. Add a little milk and season with pepper and salt, if needed: the mash should be soft but not too creamy. Spoon onto the cooled, set mince and fluff up with a fork.
- When ready, pre-heat the oven to 200C Gas 6, then bake for 20-25 minutes until golden and slightly crunchy
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