Ingredients
- 750g steak mince
- 2 carrots
- 1 celery
- 2 x 400g Tinned Tomatoes
- 1 Tbsp Bovril
- 2 Tbsp Worcestershire Sauce
- 1 Tbsp Tomato Puree
- 2 Onions
- 850g maris piper potatoes
- 100g frozen peas
- Knob of Butter
- 40ml Bedford Banger Original
- 1 Tbsp Med Olive Oil
- Sprig of Rosemary & Thyme
- Salt & Pepper
Method
- Heat oil in pan & add chopped Onion , Celery & Carrots. Season with salt. Fry on a Medium heat for 5 – 8 mins until translucent & softened . Remove from the pan
- Using the same pan Fry off the mince. Making sure you reduce all the liquid that comes out the mince. The Mince will start frying again.
- Deglaze the pan with Worcestershire sauce
- Add Tomato Puree & Bovril . Cook for 2 mins
- Add tinned Tomatoes, Peas & Herbs. Rinse out 1 tin & top up with water & add to pan
- Add salt & pepper to your liking
- Reduce heat & simmer for 40mins
- Pour out into casserole dish & leave to cool completely (cooling makes it easier to add your mash)
Mash
- Peel & chop the potatoes into small cubes
- Add to boiling salted water. Boil til soft
- Drain & let the Potatoes steam dry for 5 mins
- Add the butter & 30ml Bedford Banger Original
- Mash til nice & smooth . Cover the mince nice & evenly & groove up the top with a fork
Heat oven to 190C & cook for 45 mins until nice & brown on top. 15 mins from the end, splash 10ml of Bedford Banger Original on top
Serve & Enjoy
