1 large or 2 small onions
1 tablespoon oil
1 beef stock cube dissolved in 200ml hot water
A good shake of mixed dried herbs (about 2 heaped teaspoons)
200g minced beef
1 large potato (a baking potato will be good can substitute with a sweet potato) 2 medium-sized carrots
3 biggish mushrooms
1 red pepper
3 teaspoons cornflour mixed with 20ml water
Finely chop the onion(s) and fry off in a large lidded pan, or casserole that can go in the oven as the dish will finish cooking in the oven.
Mix the herbs into the stock – set aside.
Add the minced beef to the onions and stir until the onion is thoroughly mixed in and the beef is no longer red.
Wash the potatoes, carrots, mushrooms and pepper and dice potato and carrot into small pieces (cherry tomato size). No need to peel the potatoes and carrots but DO wash thoroughly. Chop the mushroom and pepper into slightly larger pieces.
Add the stock and vegetables to the mince mix. Stir thoroughly.
Pop the casserole into the oven on Gas Mark 4, 180ºC for 45 minutes, or until the potato is cooked through.
Place the casserole back onto the hob and add the cornflour mix, stirring thoroughly until it’s thickened. Allow to simmer for 2-3 minutes until thickened then serve.