Ingredients:

• 1 tbsp sunflower oil
• 1 large onion, diced
• 2-3 medium carrots, diced
• 2 celery sticks, diced
• 1 red pepper, diced
• 500g minced meat (lamb / beef / pork)
• 1 can diced tomatoes
• ½ can beef stock / water + a stock cube
• 900g potato, cut into chunks
• 85g butter / odorless coconut oil
• 3 tbsp milk or a dairy free milk alternative (e.g. almond, tigernut, soy, etc)
• salt, to taste

 

Instructions:

• Heat the oil in a medium saucepan and sauté the diced onion, carrots, celery and red pepper for a few minutes until soft.
• When soft, add the minced meat, increase the heat to medium-high and cook until the meat is no longer pink.
• Add the can of diced tomatoes and the stock. After it starts to boil, bring to a simmer, then cover and cook for 40 minutes, uncovering halfway.
• Meanwhile, heat the oven to 180C / fan 160C / gas 4, then make the mash. Boil the cut potatoes in salted water for 10-15 minutes until tender. Drain, then mash with the butter / coconut oil, milk and salt to taste.
• Put the mince into an ovenproof dish, top with the mash and ruffle with a fork. Bake for 20-25 minutes until the top is starting to color and the mince is bubbling through at the edges.
• Let it sit for a few minutes and it is ready to serve!