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4 meals with... meat jayered cottage pie

Preparation time: 15 minutes Cooking time: 40 minutes Makes 6 portions Suitable for freezing

You'll need

• 250g (9oz) swede, peeled and chopped

• 200g (7oz) carrots, peeled and chopped

• a generous knob of butter

• 2tbsp vegetable oil

• 100g (4oz) red pepper, finely chopped

• 4 tomatoes, skinned, de-seeded and chopped

• 2tsp Worcestershire Sauce

• 2tsp dried mixed herbs

•1 beef stock cube dissolved in 300ml (^pt) boiling water

• salt and black pepper

• 700g (1lb 9oz) potatoes, peeled and cut into chunks

• 6 ramekins or small, ovenproof glass dishes

1 Cook the swede and carrots in boiling water for 20 minutes, then mash with the butter until smooth.

2 Meanwhile, heat the oil in a frying pan and sauté the onion and leek for 3 minutes, then add the red pepper and sauté for 2 minutes more. Tip in the minced beef and sauté for another 4 minutes.

3 Add the mushrooms and sauté for 3 minutes, then follow with the tomatoes and sauté for 3 minutes more. Add the tomato purée, Worcestershire Sauce, herbs and stock and simmer for 20 minutes, then season.

4 Meanwhile, boil the potatoes for 15 minutes. Drain and return the cooked potatoes to the empty pan and mash with the butter, milk and salt and pepper.

5 Place the mashed swede and carrot in the ramekins. Then layer on top the meat, cooked peas and potato.

6 Brush top with beaten egg and cook under a hot grill for 6 minutes until browned.

komiyej®)

.TODDLERS;

Beef croquettes with dipping sauce

Preparation time: 15 minutes (plus 1 hour chilling) Cooking time: 30 minutes Makes 1 2 croquettes Suitable for freezing

You'll need

• 2tbsp vegetable oi

• 1 onion, finely choppec

• /4tsp Cried thyme or /2tsp fresh thyme

• 400g (14oz) potatoes, peeled, boiled in water for around 1 2 minutes and mashed with

25g (1 oz) butter

• 1tbsp chopped fresh parsley

• /2tsp Worcestershire Sauce

• 1 tbsp tomato ketchup

• plain flour, for dusting

For the dipping sauce

• 1tbsp vegetable oil

• 1tsp demerera sugar

• 1tbsp cornflour, mixed with 1tbsp cold water

• 1 beef stock cube dissolved in 400ml (14fl oz) boiling water

• /2tsp mustard powder

• a few drops Worcestershire Sauce

1 Heat 1tbsp of the oil in a pan and fry the onion for 3 minutes. Add the beef and fry for 3 or 4 minutes more. Stir in the thyme, season and cook for 1 minute.

2 Stir the mixture into the mashed potato with the parsley, Worcestershire Sauce and ketchup. Season

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and set aside to cool.

3 With your hands, form the mixture into 1 2 croquettes, dust with flour and chill for at least 1 hour.

4 Heat the rest of the oil in a large frying pan and sauté the croquettes for about

5 minutes, or until cooked.

5 For the sauce, heat the oil in a pan and cook the onion gently for 8 minutes. Stir in the sugar and 1tbsp water.

6 Stir the cornflour mixture into the beef stock and pour into a pan. Add the rest of the ingredients, stir, bring to the boil and simmer for 4 minutes.

7 Pour into a dish and use as a dipping sauce for the croquettes. PP'

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