Minced Beef Hash

Serves 8

Useful equipment: Food processor and a large slow cooker.

4 onions, peeled and quartered (or chopped v finely)
4 garlic cloves, peeled (or chopped v finely)
2 tsp ground cumin
1 chilli, roughly chopped (or chopped v finely)
500g extra lean minced beef
4 sticks celery, roughly chopped (or chopped v finely)
1 courgette, large chunks (or chopped v finely)
6 carrots, peeled and roughly chopped (or chopped v finely)
4 medium potatoes, peeled and roughly chopped (or chopped v finely)
2 cans chopped tomatoes
2 tsp dried oregano
4 level tbsp tomato purée
250ml beef stock

In a food processor blitz the onions, garlic and chilli until v finely chopped.

Soften this mix in a v large pan sprayed with Fry Light. Meanwhile add the potatoes, celery, courgette and carrots to the processor and again pulse until finely chopped.

After 3-4 mins in the pan add the cumin to the onion mixture. Add the beef mince to the pan and brown, working it well to break up the mince.

When browned add the vegetable mix and continue to soften. After 3-4 mins add the chopped toms, purée, oregano and enough stock to cover the meat and veg.

Bring to the boil, at this point either transfer to a slow cooker or a large casserole in the oven.

Cook until all the veg is cooked through.

Season to taste and serve.