Ingredients
4 tsp olive oil
1 onion, finely chopped
1 carrot, finely chopped
50g/2oz fresh breadcrumbs
175ml/6fl oz passata
2 tsp Worcestershire sauce
1 egg, beaten
500g/1lb 2oz lean beef or pork mince
2 tsp thyme leaves
2 plum tomatoes, halved, seeds scraped out
1 tsp sugar
Method
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Heat oven to 200C/fan 180C/gas 6 and heat 1 tsp oil in a large frying pan. Add the onion and carrot and soften for 10 mins. Scrape into a large bowl, then add the breadcrumbs, 5 tbsp of the passata, the Worcestershire sauce, egg, mince, half the thyme and some seasoning. Mix well.
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Brush 4 large ramekins or 6 muffin tins with the remaining oil. Press the mince mixture into them, then pour the remaining passata over the top. Top each with a tomato half, sprinkled with a pinch of sugar, salt and pepper and the remaining thyme. Bake for 50 mins until cooked through, then serve with Chive mash
PER SERVING
(with mash) 575 kcals, protein 37g, carbs 55g, fat 24g, sat fat 10g, fibre 4g, sugar 11g, salt 1.08g
