This recipe makes 4 serves

500 gram beef mince
2 carrots
1 zucchini
1 leek
1 large onion
2 large portabello mushrooms
2 cloves of garlic, minced
2 tablespoons tomato paste
2 tablespoons worcestershire sauce
1 bay leaf
2 tablespoons plain flour
500ml beef stock
Pinch of paprika
2 tablespoons olive oil
salt and pepper
1 packet of potato gems

METHOD

I grate my veggies in the food processor, but feel free to chop or dice depending on what you like

Place 1 tablespoon of olive oil in a large saucepan or dutch oven over a medium heat. Add in your vegetables and cook until transparent. Add in the minced garlic and cook for another minute. Remove from the pan into a bowl and set aside.

Add in the last tablespoon of olive oil into the pan, add in the beef season with salt and pepper and leave to brown for about 10 mins. Sprinkle with the flour, stir and cook for a minute. Add in the tomato paste and cook for a further minute

Add in the stock, Worcestershire sauce, paprika, bay leaf and the reserved vegetables. Bring it to the boil and simmer on a low heat for about an hour. Keep an eye on the liquid level you may need a little extra if it looks a little dry. Set aside to cool a little.

Preheat your oven to 200c. Place the meat mixture into a lasagna or casserole dish that you can line with the potato gems. Add on the top as many potato gems as you like and put into the oven for about 35 mins or until the top is golden and crunchy and the meat mixture is bubbling.

You can also top this with any other root vegetable mash you like if you don’t want to use the potato gems.