Mid-Week Meals

Beef and Mushroom Stew with Cheddar Mash

1kg stewing beef, cubed

3 tbs plain flour

1 large onion, diced

2 sticks of celery, diced

2 carrots, peeled and diced

200g mushrooms, sliced

1 litres beef stock

2 tins of tomatoes

1 tbs fresh thyme

1 tsp black pepper

1 tsp salt

4-5 tbs vegetable oil

1kg potatoes, freshly cooked and mashed

50g butter

100g finely grated cheddar

100ml milk

1 egg, beaten

Preaheat the oven to 160°C. Mix the flour with the salt and pepper coat the beef, shake off any excess flour and reserve. Put 2 tbs of oil in a large oven proof casserole dish and fry the beef in batches until golden brown. Remove all of the beef to a dish and add the remainder of the oil to the pan. Fry the onion, celery and carrots for 5 minutes until softened, then add the sliced mushrooms and cook for 5 minutes more. Return the meat to the casserole dish with the vegetables and add the thyme, stock, tinned tomatoes and reserved flour. Season with salt and pepper. Simmer then cover and place in the oven for 2 hours stirring occasionally. Combine the milk, butter, cheddar cheese and egg with the mash. Remove the casserole from the oven, check the seasoning and top with the mash. Return to the oven for 30 minutes until golden. Serve with steamed greens of your choice. Serves 6-8

ICA TIP Freeze when cold. To cook from frozen defrost completely in the fridge before heating in the oven at 160°C for 30-40 minutes until piping hot. Add a little more stock if necessary.