HAMPSHIRE HASH (feeds 4-5)
Ingredients :
3 or 4 large Maris Piper potatoes, peeled
1 tbsp rapeseed or olive oil
1 medium onion, peeled and chopped finely
500g lean minced beef
3 chestnut mushrooms, chopped finely
1 large celery stalk, de-stringed and chopped finely
1 heaped tsp Madras curry powder
half a tsp ground cinnamon
200g tin of Heinz baked beans
1 tbsp tomato ketchup
1 Knorr Rich Beefy Stock Pot (or a low salt beef stock cube)
200ml hot water
a good pinch of ground black pepper
1 dessertspoonful of mayonnaise (don't use low fat - it's horrid!)
1 dessertspoonful of tomato ketchup.
Method :
1. Put a large saucepan half filled with water and a little salt added, on to boil.
2. Cut the potatoes into dice of approximately 1cm - and try to get them evenly sized, so that they cook evenly.
3. When the water boils, put all the potato dice into the water and cook for 3 minutes.
4. Remove half the potatoes with a slotted spoon and place into a bowl - allow to cool.
5. Cook the remaining half for another minute or so. Drain and replace in the saucepan. Allow to cool.
6. Heat the oil in a frying pan and add the onions. Fry gently until softened and golden. Remove from the pan with a slotted spoon and put onto a plate. No need to keep them warm, as they'll be back in the pan in a moment.
7. Place the minced beet into the pan and turn up the heat to maximum. Fry the beef until all the water has boiled off and the fat has reduced. The beef should be beginning to caramelise.
8. Reduce the heat to moderate and push the beef to one side. Spoon off a good nine tenths of the fat - and discard (or give to the dog!).
9. Return the onions to the pan, together with the mushrooms and celery. Cook until the mushrooms have taken on the remaining oil and the celery is softening.
10. Add the curry powder and cinnamon. Stir through and continue cooking for 1-2 minutes.
11. Add the ketchup, baked beans, stock pot (or stock cube) and water, along with the pepper and stir through. Allow to simmer - stirring occasionally - until the ingredients have all combined nicely and a good gravy has formed.
12. Decant the meat mixture into a casserole dish.
13. Sprinkle the extra-cooked potatoes from the saucepan, on top of the meat mixture. Don't mix them in - just allow them to sit on the surface in a single layer.
14. Add the mayonnaise and ketchup to the potatoes in the bowl, and stir through taking care not to break up the potato cubes. The potatoes should be well covered.
15. Sprinkle these potatoes over the top of the plain ones and settle them into an even layer.
16. Bake at 180degC/340degF/Gas 4 for 35-45 minutes or until the potatoes are beginning to become browned and crispy.
Serve with your choice of vegetables.
From http://jennyeatwellsrhubarbginger.blogspot.co.uk