Minced Beef Hot Pot with Potato Crunchies
recipe
Minced Beef Hot Pot with Potato Crunchies
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This should be a big hit with the kids ? a version of cottage pie with quick and easy potato crunchies on top instead of mash.
Ingredients
- 500g minced beef
- 2 tbsp oil
- 1 onion, chopped
- 1 stalk celery, diced
- 1 carrot, peeled and diced
- 2 tbsp flour
- 1 x 295g can of Campbell?s beef consomme (or use beef stock)
- 2 tbsp tomato puree
- 1 tbsp Worcestershire sauce
- salt and pepper
- 100g frozen or canned sweet corn (optional)
- 400-450g frozen potato croquettes or oven crunchies, depending on size of dish
Serves:
4
Preparation:
20
Cook Time:
45
Total Time:
65min
Directions
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- Heat the oil in a large frying pan and fry the onion, celery and carrot until soft, about minutes. Add the beef and brown well, using a fork or wooden spoon to break up the mince. Stir in the flour and cook for one minute. Add the can of beef consomme or stock, the tomato puree and Worcestershire sauce and bring to the boil.
- Reduce the heat and simmer gently, covered, for minutes. Taste for seasoning (the consomme can be quite salty), add the sweet corn, if using, and cook another minute or so until heated through.
- Spoon into a baking dish and arrange the frozen potato croquettes or oven crunchies on top. Preheat the oven to C/F/gas mark and bake for minutes or until the croquettes are hot and golden.
Source: Terry Farris
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