Serves 6 | Prep 15min | Cook 25-30min
Ingredients
- 1kg potatoes, quartered
- 3 tbsp olive oil
- 2 onions, finely chopped
- 2 garlic cloves, crushed
- 3 carrots, finely diced
- 1 leek, chopped
- 400g beef mince
- 400g pork mince
- 4 tbsp flour
- 350ml beef stock
- 200ml red wine (or replace with more stock)
- 1 Bay Leaf
- 3 tbsp Worcestershire sauce
- Salt and Pepper
- Handful chopped parsley
Method
1. Heat the oven to 200°C. Spread the potatoes out on a baking tray, toss with 2 tbsp of olive oil, salt and pepper, and roast in the oven for 25-30 minutes until golden.
2. While the potatoes are baking, heat the remaining oil in an ovenproof casserole dish, then fry the onions, garlic, carrots, leek and mince for 5 minutes to brown. Stir in the flour, then the stock, wine, bay leaf, Worcestershire sauce and salt and pepper to taste. Cook, uncovered, on a middle shelf in the oven for 15-20 minutes.
3. Once the potatoes are cooked, gently crush slightly with the bottom of a jar, then scatter the parsley on top. Once the mince is cooked, remove the bay leaf, add the potatoes on top and serve!
You might like to dish this up with some sliced bread or rolls, and you favourite vegetable for added nutrition.