2tsp olive oil or your low fat alternative
500g lean beef mince
1 onions, chopped
3 carrots, diced
1 celery, diced
1tbsp The Greedy Fox Steak
1tbsp plain flour
1 tbsp tomato purée
500ml beef stock
1tbsp Worcestershire sauce
1 bay leaf
For the Mash
2 tbsp milk
Salt and pepper
1) Heat 1tsp oil in a casserole pan and fry the mince in The Greedy Fox Smokey Steak seasoning until browned – you may need to do this in batches.
2) Put the rest of the oil into the pan, add the onions carrot and celery and cook on a gentle heat until soft, about 15 mins.
3) Add the flour and tomato purée, increase the heat and cook for a few mins, then return the beef to the pan.
4) Add the stock, Worcestershire sauce and Bay leaf, bring to a simmer and cook, uncovered, for 45 mins, by this time the gravy should be thick and coating the meat.
For the Mash
In a large saucepan, cover the potatoes in salted cold water, bring to the boil and simmer until tender. Drain well.
Mash well with a little butter and the milk season to taste.
Pre Heat oven 200degrees
Spoon meat into your oven proof dish carefully top with the mash , and cook for 25 mins, or until the topping is golden.
Make a big batch and freeze at the oven stage, it will keep for up to a month in the freezer.
To reheat from frozen preheat you oven to 160deg and bake for 1 and 1/2 hrs.