Serves: 6
Oven Temp: 180 Degrees / 160 Degrees Fan / Gas Mark 4Method
- Heat olive oil in a large frying pan and cook the onions until soft. Add minced steak and continue to cook for 5 minutes until brown. Pour in passata and add Worcestershire sauce, tomato puree, beef stock cubes and season. Reduce the temperature and simmer for 10 minutes.
- Finally, stir in peas and cook for a minute before transferring the mixture to an earthenware dish.
For the topping
- Meanwhile place the prepared turnip, carrots and parsnips into a large saucepan, cover with cold water and bring to a boil. Reduce the temperature and simmer for 20 minutes until tender. Drain and use a fork to mash the vegetables. Season.
- Preheat an oven to 180oC / (Fan 160oC) / Gas mark
- Spread the mashed vegetables over the meat. Sprinkle with cheddar cheese and bake in a hot oven for 20 minutes
- Serve with seasonal steamed green vegetables
Ingredients
- 500 g Northern Ireland Farm Quality Assured minced beef
- 1 tsp Olive oil
- 1 Onion peeled, cut in half and finely sliced
- 400 ml Passata
- 2 tbsp Worcestershire sauce
- 2 tbsp Tomato puree
- 2 Beef stock cubes crumbled
- 100 g Frozen peas
For the topping
- 1 Small turnip (about 600g when peeled and cut into cubes)
- 3 Carrots peeled and cut into large chunks
- 3 Parsnips peeled and cut into large chunks
- 100 g Cheddar cheese grated
To serve
- Seasonal steamed green vegetables
