100g pack mushrooms, halved if large
1 tsp olive oil
1 tbsp plain flour
750g/1lb 10oz potatoes, quartered
75ml/2½ fl oz buttermilk or skimmed milk
2 spring onions, thinly sliced
2 tbsp olive oil
0.5kg/1lb 2oz lean beef mince
1 back bacon rashers, chopped
1 onion, finely chopped
1 garlic clove, finely chopped
75ml red wine
250ml/9fl oz beef stock (from a cube is fine)
leaves from 2 sprigs thyme
For the Multi mince, heat the olive oil in a non-stick frying pan. When hot, tip in the mince and cook for 10 mins until browned all over, breaking up any lumps with the back of a spoon. Tip onto a plate. You may need to do this in batches.
Add the bacon to the pan with the onions and garlic, then cook for 7 mins until the bacon is cooked and onion softened. Return the mince to the pan, then pour in the red wine, stock and thyme leaves. Bring to a boil, then simmer for 30 mins until the mince is tender and the sauce has reduced down.
Tip the mushrooms into a pan with the oil and cook for 5 mins until browned. Mix in the fl our, then add the Multi mince. Cook until heated through and the sauce is slightly thickened, then tip the mixture into a medium-sized ovenproof dish. Heat oven to 220C/fan 200C/gas 7.
Meanwhile, cook the potatoes in a large pan of boiling salted water for 15 mins until soft. Drain and mash with the buttermilk, then stir in half the spring onions. Spoon over the mince and fluff up. Cook in the oven for 15 mins until the top is lightly browned. Serve sprinkled with spring onions.
390 kcalories, protein 36g, carbohydrate 40g, fat 11g, saturated fat 3g, fibre 3g, sugar 5g, salt 0.8g