Ardross
Sometimes we all need a touch of #hygge, so light those candles and cook some wonderful Ardross beef and root vegetables. We have fabulous Musselburgh Leeks growing in our kitchen garden however our carrots were a little less successful this year so thank goodness for farm shops! http://www.ardrossfarm.co.uk
|
|
|
|
|
Sometimes we all need a touch of #hygge, so light those candles and cook some wonderful Ardross beef and root vegetables. We have fabulous Musselburgh Leeks growing in our kitchen garden however our carrots were a little less successful this year so thank goodness for farm shops! http://www.ardrossfarm.co.uk
|
Ingredients
- 350 g beef mince – grass fed beef
- A drizzle of Summer Harvest Rapeseed oil
- 1 onion peeled & finely chopped
- 2 medium carrots peeled & sliced
- 1 medium Musselburgh leek. cleaned, chopped SF Ark of Taste
- 1 tsp marjoram
- Isle of Skye Sea Salt SF Ark of Taste
- Freshly milled pepper
- 10 g cornflour dissolved in a cup of cold water
- 4 large potatoes peeled – Maris Pipers are good
- A generous knob of butter and slosh of cream for your mash
Servings:
Instructions
- Sauté mince in pan with a dash of oil, adding onion. Cook until onion soft and mince browned.
- Add carrot, leek and seasonings. Add a cup of hot water and simmer for 15mins until carrot is soft, stirring from time to time to prevent sticking. Add a little water as necessary.
- Meanwhile roughly cut potatoes into chunks and cook in a pan of boiling salted water until soft. Drain and mash, adding butter and cream.
- Finally add blended cornflour to cooked mince mix and bring to boil to thicken juices. Adjust consistency with water as required.
- Place mince in base of ovenware dish and spread top with potato. Place under grill to toast potatoes. Alternatively, chill and reheat another day, taking care to ensure the dish is thoroughly reheated, with potato toasted and mince bubbling. Serve with seasonal greens.
Recipe Notes
Share this Recipe
