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Prep Time: 10 Minutes Cook Time: 90 Minutes |
Ready In: 100 Minutes Servings: 4 |
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Ingredients:
1 tbsp tom ketchup |
1 x leek |
1tbsp rosemary (fresh is best) |
2 tbsp henderson's relish |
2 tbsp tom puree |
2 x carrot |
20g plain flour |
250ml beef stock |
beef mice |
large glass red wine |
potatos for mash |
use worcestershire sauce if henderson n/a |
Directions:
1. Heat oil in a large saucepan and fry off the mince meat until brown, remove into a colander to drain the fat off.
2. Empty the grease from the pan and melt a knob of butter over medium heat. Add Leek and Carrot and rosemary. Cover and sweat down for 5 mins don&39;t brown the leek just make it very soft.
3. Return the Mince to the pan with the Veg and add the Tom Puree, Ketchup and Henderson&39;s and give it a good stir to combine.
4. Add the red wine half at a time, each time letting it absorb into the meat.
5. Pour the flour into the mixture and stir well cook it for a minute or so.
6. Pour in the Stock and stir it in cover and cook on a very low heat on the hob for an hour.
7. Stir every 20mins or so to prevent it catching on the bottom of the pan.
8. Make some mashed Potato ensuring it isn&39;t to soft and runny buy adding just a splash of milk.
9. When the meat/sauce is done put into a suitable sized oven dish and top with the Mash. Rough up the top of the potato (this will help give you crispy bits) Cook in pre heated oven 180 200c for half an hour.
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