Читать книгу One-Pot Cooking: Casseroles, curries, soups and bakes and other no-fuss family food - Katie Bishop - Страница 17

This is perfect oven-to-table food. If you want to prepare this ahead of time, cook the mince and leave it to cool, then top with pastry and cook in an oven preheated to 180°C (350°F), Gas Mark 4 for 40 minutes or until piping hot and golden.

 Preparation time:

 15 minutes

 Cooking time:

 55 minutes

 Serves 4

 1 tbsp olive oil

 1 large onion, peeled and finely diced

 2 medium carrots, peeled and diced

 2 celery sticks, trimmed and diced

 500g (1lb 2oz) lean beef mince

 2 tbsp plain flour

 2 tbsp concentrated tomato purée

 500ml (18fl oz) beef stock

 1 tbsp Worcestershire sauce Sea salt and freshly ground black pepper

 1 sheet of ready-rolled puff pastry Plain flour, for dusting

 1 egg, lightly beaten

Warm the olive oil in a flameproof 20cm (8in) casserole over a high heat. Add the onion, carrots and celery and cook for 5 minutes, stirring often, until softened.

Add the mince and cook for a further 5 minutes until coloured. Sprinkle over the flour and stir well to combine. Stir in the tomato purée, stock and Worcestershire sauce. Bring to a simmer and cook for 30 minutes or until thickened. Season to taste with salt and pepper.

Preheat the oven to 200°C (400°F), Gas Mark 6.

Meanwhile, place the pastry on a floured surface and cut out a circle just bigger than the casserole – I use the lid of the casserole as a template. Place the pastry circle in the fridge until the meat is cooked.

Working quickly and carefully, top the casserole with the pastry. Brush the top with beaten egg and cook in the hot oven for 15 minutes or until risen and golden. Take to the table and serve immediately.