If you can’t guess by the title, this may have something to do with potatoes…
- 400g T.H.Burroughs beef mince
- 2 large baking potatoes, peeled and chopped into chunks
- 2 tins chopped tomatoes
- 1 onion, chopped
- celery, chopped
- 1 pepper, chopped (I tend to go for yellow or green in this to add a bit more colour)
- 1 courgette, chopped
- vegetable oil
- A sprinkle of basil
- salt and pepper
With this recipe, you can easily add in more vegetables – depends what’s in the fridge – but I find these are just plenty.
Fry up the onions in some oil until golden, then add the mince until browned. Once done, pour them into an oven-proof casserole dish or into a slow cooker. Add in the celery, pepper, courgette and both tins of chopped tomatoes. Season with salt and pepper and sprinkle in the basil and mix together. Cover and pop in the oven at 150 degrees, or on a high heat if using a slow cooker, for 3-4 hours.
Go and have a break and a glass of wine.
Once a couple of hours have passed it’s time to do the potatoes. Put your potatoes in a pan of boiling water for 15-20 minutes. They need to be soft, but not so soft that they’re falling apart! Drain them and keep them to the side.
Get a baking tray and pour some oil in it, enough to cover the bottom of the tray. When I do this I line the tray with tin foil first to save on washing up! Put the tray in the oven at 200 degrees for 5 minutes. Once done, take out the tray and put the potatoes into it, rolling them over to coat them in the oil. Be very careful though as the oil will spit and burn! Sprinkle some salt over the top.
Pop those in the oven for at least forty minutes, turning them over halfway through to get an even crisp. The longer they’re in the oven and the higher the temperature they have to cook in the better.
Once at your ideal crisp, remove them from the oven. Hopefully this will all have been timed incredibly well and you’ll be able to remove your casserole dish as well. Place your roast potatoes in with the mince mixture then cover and put the back in the oven for a further 10 minutes.
Remove from the oven and spoon into bowls. It’s a bit of a mish-mash of things, but the roast potatoes add a lovely crispy edge to the recipe.