Ingredients
The following ingredients have 4 Servings
- 1 tbsp Rapeseed oil
- 650 g Iceland Beef Mince with Onion
- 2 tbsp Plain flour
- 2 Cups Iceland Mixed Vegetables
- 500 mls Beef stock (using gel stock cube)
- 1 tbsp Creamed horseradish sauce
- 1 tbsp Worcestershire Sauce
- Ground pepper
- For the mash topping:
- 600 g Iceland Mashed Potato
- 15 g a knob Unsalted butter
- 75 mls Milk
- 75 g Grated mature Cheddar cheese
Instruction
- Heat the oil over a medium to high heat in a large non-stick pan/wok and fry the beef and onions until beef starts to brown (10 - 15 minutes).
- Drain the fat (a colander is the easiest way to do this).
- Stir in the flour and cook for a minute.
- Add the stock, horseradish sauce, Worcestershire Sauce, mixed vegetables and ground pepper (no need for salt as stock and cheese have plenty).
- Bring the pan to the boil and then reduce to a simmer for about 15 minutes with a lid on removing it for the last 5 minutes until you have a meaty sauce.
- Preheat the oven to 200°C.
- Meanwhile microwave the mashed potato according to the instructions (about 9 minutes in total) and then beat in the butter, milk and half the grated Cheddar.
- Put the meat sauce into a dish, spoon over the potato and then fluff up with a fork whilst filling in the gaps.
- Sprinkle on the rest of the grated Cheddar and place in the oven for about 25 minutes until top golden and meat bubbling.
- Serve with more mixed vegetables.
