- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 250g minced beef
- 1 large carrot, coarsely grated
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 tbsp tomato purée
- 200g red lentil
- 600ml beef stock
- 140g frozen pea
- 1¼kg potato, cubed
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 1 large cauliflower (about 400g), cut into florets
A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…
- 150ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 100g mature cheddar, grated
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Heat oven to 200C/180C fan/gas 4. Heat the oil in a large pan and add the minced beef. Cook for 5 mins until browned all over, then add the carrot and cook for 2 mins more.
Stir in the tomato purée and add seasoning. Cook for a few mins, then add the lentils and stock. Simmer for 20 mins, then stir in the peas.
Meanwhile, bring a pan of water to the boil and add the potatoes. Simmer for 15 mins, then add the cauliflower and simmer for a further 10 mins until the veg is tender.
Drain, then return the veg to the pan for a few mins to dry out. add the milk, butter and seasoning, and mash together. Finally, add the cheese, reserving a handful, and mix well. Cover and put aside 500g of the mash mix for the sausage recipe tomorrow (see 'goes well with', right).
Spoon the mince into a large roasting dish, about 30 x 20cm, and spoon the mash over the top. Sprinkle with cheese and bake until golden, about 30 mins.