Time to bring out the casserole dish, and make some more traditional British comfort food.

I’m sure we’ve all had this as a kid, the tasty treat made by our parents.  The trick is to make it nice and rich, with a lovely meaty depth.

For a portion good enough for 4 (or 2 greedy people) brown off a diced : onion, celery stick(x2) and a carrot in some lovely olive oil.  Once done, just add in your mince meat (500g) bit my bit and let it brown off. [If easier, feel free to remove the veg to make this easier.]

Then to impart some flavour add a pint(~500ml) of beef stock/stock cube, a generous dash of worcester sauce and a teaspoon of mustard.  Give it a good mix, and then let it simmer away with the lid askew, till it thickens up (30/40 mins) [You can always add some cornflour to help speed it up]

At the same time, add some peeled and diced potatos into some water and let them cook till soft.  Just add however much butter/milk/oil you want to make a rich mashed potato.  Don’t forget the S&P though.

Then it’s just about assembling into an ovenproof dish.  I’m a bit greedy, and rubbish at measuring potatoes.  So I had more of a meat fest, and a slight lack on the mashed side.  Though I think you’ll all agree that it looks good!

The bonus of dishes like this, is that they are great to freeze, and for tasty meals at work the next day.  I know I enjoyed it.