Ingredients for 4 portions:
- 100g celery – chopped
- 1 big onion – cut
- 600g baby potatoes – rinse and roughly cut
- 400g Beef casserole
- Vegetable oil
- Salt & pepper
- 1 beef stock cube
In a deep pan, heat 3 tablespoons of rapeseed oil. Fry together thyme, onion and celery for 2 minutes, then add all the potatoes and brown for 5 minutes.
Now add 700ml of stock, cover and leave to simmer for 20 minutes until the potatoes soften. Now add the contents of the casserole tin over the potatoes, adjust the seasoning and cover for another 10 to 15 minutes on high heat. Check that the potatoes are firm, but, starting to dissolve. If not, leave for another 5 minutes but, stir to make sure that the bottom of the pot isn’t burning.
The casserole is ready.
Generally there aren’t many pieces of meat in tinned casseroles. So, if you’ve got some bacon in the house, feel free to add them from the beginning of the cooking process with the onion and celery.
Download the booklet here to see what I’ve used from the parcel for each dish and also the shopping tips at the bottom of each page
From the parcel: tin of beef casserole.
Shopping tips: Celery, leeks are great ingredients to always have in the house. Lidl often has these two on offer and 3 large leeks can be bought as a bundle from 89p – £1.