Reveal - - Magazine -

This cosy clas­sic will take the chill off those au­tumn nights – and it’s se­ri­ously easy to make, too!

Serves 4 Ready in 1 hour

1kg swede, peeled and roughly chopped Low-calo­rie cook­ing spray

1 red onion, finely chopped 2 gar­lic cloves, crushed 2 cel­ery sticks, finely chopped 2 car­rots, peeled and finely chopped 500g lean beef mince (5% fat or less) 400g can chopped toma­toes 1tbsp veg­etable stock 1tsp sweet­ener 2tsp dried oregano

1 egg, lightly beaten

Cook the swede in a saucepan of lightly salted boil­ing wa­ter for 15 mins or un­til ten­der. Drain, re­turn to the pan and mash un­til smooth. Sea­son to taste and set aside.

Mean­while, spray a large non-stick fry­ing pan with the low-calo­rie cook­ing spray and place over a high heat. Add the onion, gar­lic, cel­ery and car­rots and stir-fry for 5 mins. Add the mince and stir-fry for 5 mins, then add the chopped toma­toes, stock, sweet­ener and oregano and stir well.

Bring the mix­ture to the boil and re­move from the heat. Pre­heat the oven to 200°C/fan 180°C/gas 6. Trans­fer the beef mix­ture to a casse­role dish and spread the mashed swede over the top, smooth­ing the sur­face with a fork (add a pat­tern if you like!). Brush the top with the beaten egg and bake for 25-30 mins or un­til lightly golden and bub­bling. Serve hot with your favourite veg­eta­bles.

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