RANCH PIE AND ROOT MASH

Serves 24

RECIPE ALLERGENS:
UNCLE BEN’S TEXAN BARBECUE SAUCE – ARTIFICIAL SMOKE FLAVOURING

Ingredients: 
  • 950g Uncle Ben’s Texan Barbecue Sauce
  • 1kg Minced lamb or beef
  • 2 Large swedes, peeled and diced
  • 2 Large turnips, peeled and diced
  • 4 Large carrots, peeled and diced
  • 50ml Olive oil
Preparation method: 

1. Boil or steam the root vegetables until fully cooked and keep them hot
2. Heat half the oil in a frying pan, add the minced meat and continue to cook until the mince has browned and all lumps have been broken down
3. Drain off any excess liquid. Add the Uncle Ben’s Texan Barbecue Sauce, stir well and allow to simmer for 10 minutes
4. Meanwhile, combine the root vegetables with the remaining oil and mash together to the required consistency
5. Divide the meat mixture between ovenproof dishes, top with the root vegetable mash
6. Bake in a medium oven for 20-30 minutes or until the top is crisp and serve piping hot

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