Phil Vickery was an international rugby player who turned his hand to cooking.
However, Phil didn't just 'turn his hand' he made a new career out of being a chef beginning with winning 2011 Celebrity Masterchef. Since then he has produced a couple of cookbooks. Today's recipe is not from one of his own books but from Mitzie Wilson's Mince.
I was looking for something quick and tasty using minced beef because it was on offer at Lidl. So here we go.
Mince hotpot with mushrooms
4 tbsp vegetable oil (olive oil)
1 large onion, chopped
2 cloves garlic, chopped
200g mushrooms, sliced
500g minced beef
1 tbsp plain flour
400g canned chopped tomatoes
1 tbsp gravy granules
3 tbsp brown sauce
5 large potatoes, diced
salt and black pepper
Preheat the oven to 200 degrees C/180 fan/ gas mark 6
Heat 2 tbsp of the oil in a pan, add the chopped onion, mushrooms and garlic. Cook over a high heat taking care not to burn the garlic.
Add the mince an break it up and cook until it all changes from pink to brown. Stir in the flour, tomatoes, basil, beef granules and brown sauce and mix really well.
Toss the chopped potato in the remaining oil and salt and black pepper. Spoon the meat mixture into an ovenproof casserole and throw the potatoes on top. Cover and cook for 30 minutes. Remove the lid and cook for a further 20 minutes to brown the topping.
I was concerned that the potatoes wouldn't cook but my fears were unfounded. One variation was to replace two of the potatoes with a sweet potato.