- x4 to 6
Add the mince to a non-stick frying pan and fry for 5 min until brown. Take off the heat.
Heat 1 tablespoon of olive oil in another pan.
Add the onion, carrot, celery and leek and cook on low/medium heat until they become soft, about 4 minutes.
Return the beef to the vegetable pan.
Add the garlic, tomato purée, sun-dried tomatoes and herbs; fry for 3 more minutes.
Add the stock and simmer on a medium heat, uncovered, for 25 minutes.
Add the potatoes, cauliflower and celery into a pot; simmer on medium heat for about 10-12 minutes.
Drain and place the cooked vegetables in a food processor; process until smooth.
Pour the beef mince into a casserole dish, smooth out to the dish’s edges and top with the mash.
Brush with a little olive oil and bake in the oven for 25 minutes.
- 1 kg beef / steak meat
- 30 ml olive oil
- 50 g leek
- 1 red onion, finely diced
- 2 carrots, finely diced
- 2 garlic gloves, finely diced
- 2 sticks of celery, finely diced
- 15 g tomato purée
- 6 sun-dried tomatoes, chopped
- 500 ml tock (beef or chicken)
- 4 spring of thyme
- 3 bay leaves
- Salt, pepper and herbs
- 3 large potatoes, peeled and cubed
- ½ small head of cauliflower
- 1/2 of medium celery
- 300 ml almond milk
- 15 ml olive oil
- Pinch of salt