Week 12 - Rosti beef hotpot

2 tsp olive oil
1 onion, chopped, or 140g frozen chopped onions
300g frozen beef mince from a bag
1 carrot, finely chopped
2 tsp Worcestershire sauce
2 tsp plain flour
1 beef  stock cube
300g can small potatoes in water, drained
2 thyme sprigs, leaves picked
2 tbsp grated cheddar
green vegetables, such as frozen peas or green beans, to serve


Method
STEP 1


Heat the oil in a large pan. Add the onion and sizzle for a few mins to soften. Add the lamb mince, carrot and Worcestershire sauce. Season well, and sizzle for 10 mins. Drain off any excess fat, then add the flour and crumble in the stock cube. Stir into the mince, then pour in 300ml water and bubble, uncovered, for 15-20 mins until thickened. Divide between 2 individual baking dishes or mini pie dishes. Heat oven to 200C/180C fan/gas 6.

STEP 2

Grate the potatoes into a bowl, add the thyme and season well. Sprinkle the grated potato over the lamb mince and scatter over the cheese. Bake for 25 mins until golden brown, blasting under the grill for 1 min or so to brown at the end if the pie needs a little colour. Serve with some green veg.





 

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