Meatball Potato Bake

Serves 4 

Ingredients 

• 800g Potatoes 

• 25g Butter 

• 12 Beef Meatball 

• 2 Onion (Slices) 

• 200g Mixed Veg (Frozen)

•  2 Tbsp Tomato Puree 

• 1 Tsp Mixed Herbs 

• 1 Tsp Garlic Granules 

• 1 Tsp Onion Granules 

• 1 Tsp Pepper 

• 2 Tbsp Plain Flour

• 2 Tbsp Worcestershire Sauce 

• 400ml Chicken Stock 

1. Begin by peeling, chopping and par boiling the potatoes for around 10 minutes. 

2. Meanwhile, fry the meatballs in a pan on a medium high heat until browned all over then set aside. 

3. In the same pan, add onions and fry for a minute or two to soften.

4. Then add tomato puree, mixed herbs, garlic granules, onion granules and pepper mixing through. 

5. Add mixed vegetables, l used frozen but tinned is fine to, then mix everything through.

6. Then add flour and mix until everything is coated.

7. Add chicken stock, stir through then add Worcestershire sauce.

8. Bring it to a gentle simmer for 5 minutes until the sauce thickens

9. Place meatballs in a casserole dish, pour the gravy mixture over the meatballs

10. Meanwhile, coat the par boiled potatoes in melted butter. 

11. Evenly place the potatoes on top with a pinch of salt and pepper.

12. Then place in a preheated oven at 180°C for 40-45 minutes or until the potatoes are crisp and golden. 

13. Serve with extra gravy on a giant Yorkshire pudding for a warm and comforting cold weather meal.