Still the best.
- 1 onion chopped
- 1 large carrot chopped
- 1 celery stick chopped
- 1tbs oil
Sweat in oil until the onion is softening
Cook with the vegetables, stirring until all pink has gone
- 2 tbs tomato puree or half a tin of chopped tomatoes
- 500ml beef stock (Oxo cube is fine)
- Season well with salt and black pepper
Cover and simmer the beef mince while you peel enough potatoes to make a mash to cover. The quantity here is debatable. You want enough potato to cover the top of the dish, but you could bulk up with more to make the dish stretch further. Boil the potato and mash them when cooked, adding a bit of milk and butter if they are a bit dry.
Put the oven on to 180C and find a suitable pie dish. Ladle the beef and veg mix into the dish. If it has dried out, add more beef stock – it needs to look very sloppy. Carefully cover the dish with potato and fluff up the top so it goes crispy, and cook for 30 minutes. The ultimate comfort food, served with a green vegetable.
Found this on the Internet and it is a good one.
- 450g minced beef
- 1 onion
- 1 green pepper
- 1 tbs chopped jalapeno
- 400g tin chopped tomato
- 400g tin red kidney beans
- 400g tin black beans
- 1 pack passata
- 125ml water or stock
- 2 tsp chilli powder
- 2 tbs ground cumin
- 1/2 tsp paprika
- 1/2 tsp cayenne pepper
- 1 tsp salt
- dash of cooking oil
Heat oil in an iron casserole. Chop the onion and green pepper. Heat in the oil to soften. Add the mince and stir around until the pink has gone. Add the spices and jalapeno. Cook for 1 minute more. Lob in everything else and simmer for an hour. Keep checking and if it looks like drying out add more water.
Server with rice or tortillas, plus grated cheese, sour cream, avacado and beer.
Instant pot method:
- Press “Saute”. Fry onion, pepper and beef as above.
- Chuck the rest in.
- Cancel Saute and put on “Chilli” for 30 minutes.
Easy Mexican. Serves Four.
- 1 onion, chopped
- 1 clove garlic, crushed and chopped
- 400g lean beef mince
Heat a dash of oil in a pad and fry onion and garlic gently for a few minutes. Add the beef and continue frying and stiffing until all the pink has gone.
- 1 tbs chipotle paste
- 1 can red kidney beans
- 1 can chopped tomatoes plus a teaspoon of minced chilli or 1 packet of Passata and minced chilli or 1 tub of bought tomato and chilli sauce
Add to the pan, bring to the boil, cover and simmer for 15-20 minutes. Heat the oven to 200C
- 4 tortilla wraps
- 100g cheddar cheese (or more if you like cheesy)
Spoon a quarter of the meat mix into the centre of each wrap. Top with cheese. Roll up into a neat parcel and place in an oven-proof dish (like a lasagne dish). Sprinkle with more cheese. Bake 10 minutes until golden.
Serve with tomato rice, shredded lettuce, avacado, diced tomato, jalapenos, sour cream – in fact all the Mexican add-ons you fancy! Like a Sol…