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2 tblsp oil 250g stew vegetables, diced (onions or leeks, carrots, parsnip, swede or turnip) 250g diced cooked beef or lamb 1 level tblsp plain flour 150ml stock 2 large tomatoes 1 large potato, cooked in its skin 300ml cheese sauce 1 level tblsp grated parmesan or cheddar 1 level tblsp fresh breadcrumbs |
Egg-free Nut-free Sugar-free |
Coat vegetables and meat in the flour. Heat oil and fry vegetables until lightly browned and nearly cooked. Add meat and fry to brown. Add any flour left over and stir in. Pour in stock, stir and cook until thickened.
Slice tomatoes and potato.
Put the meat mixture into a large pie dish, cover with a layer of tomatoes, then potatoes.
Pour over the cheese sauce, sprinkle with cheese and breadcrumbs.
Cook at 375º F, gas mark 5 for 30-40 minutes until crunchy and golden on top.
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