- 500g lean minced beef
- 2 sticks celery
- 1 large carrot
- 1 medium onion
- 2 cloves of garlic
- 75g pearl barley
- 75g garden peas
- 1 bay leaf
- 1 tablespoon mixed herbs
- 2 tsp Marigold Vegetable Stock Powder (reduced salt/gluten free)
- 1 tin chopped tomatoes
- 1 tin mixed beans (for vegetarian version)
- Rapeseed or other vegetable oil
- 8 medium potatoes (King Edward or Maris Piper make good mash)
Place the pearl barley in a small saucepan, generously cover in cold water and bring to the boil. Turn down the heat and simmer for an hour or until the barley is tender.
Peel the potatoes and chop into quarters. Bring to the boil and cook until tender, then drain and mash.
Meanwhile, finely dice the celery, carrot, onion and garlic then gently heat a splash of oil in a large pan, add the diced vegetables and cook on a medium to low heat until soft but not browned.
Add the mince, bay leaf and mixed herbs and stir over the heat for 5 minutes or until the mince is brown. Drain the barley and add to the mix, then tip in your tin of tomatoes and sprinkle in the vegetable stock powder. The juice from the tomatoes should be enough liquid, but if the mix looks dry add a splash of water.
Spoon the mince into an ovenproof dish and top with the potato. Roughen the potato with a fork and drizzle with a little rapeseed oil.
Vegetarian option: substitute the beef for your favourite beans