Directions
Servings: 6 servings
Ingredients
- 1 tbsp Canola oil
- 1 ea Onion, chopped
- 2 ea Garlic cloves, minced
- 1 1/2 lb Ground Beef
- 2 ea Beef boullion cube - crushed
- 1/2 cup Water - boiling
- 1 can 14.5 oz tins diced tomatoes
- 1/3 cup Tomato paste
- 1 tbsp Worcestershire sauce
- 2 ea Bay leaf
- 1/3 cup Fresh parsley, chopped
Instructions
- Heat the oil in a large saucepan over medium-high heat. Add the onion and garlic and cook, stirring, for 3 minutes or until the onion softens. Add mince and cook, stirring to break up any lumps, for 5 minutes or until mince changes color.
- Place stock cubes in a heatproof jug and pour over boiling water. Stir until stock cubes dissolve. Add to mince with tomatoes, tomato paste, Worcestershire sauce and bay leaves. Bring to the boil. Reduce heat to medium-low and simmer, covered, for 45 minutes. Uncover and cook for a further 30 minutes or until sauce thickens. Remove from heat, stir in parsley and season with salt. Spoon ground beef into a rectangular, ovenproof caserole.
- Wash potato and swede and place in a heatproof, microwave-safe bowl. Place a sheet of damp paper towel over potato and swede and cover with a lid or a double layer of plastic wrap. Cook on High/800watts/100% for 8 minutes or until just tender.
- Preheat grill on high. Transfer potato to a bowl. Add milk and half the butter. Use a potato masher to mash until smooth. Spoon mashed potato over beef mixture. Dot with remaining butter. Cook under preheated grill, about 4 iinches from the heat source, for 5 minutes or until golden. Serve immediately.
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