In a bowl combine diced beef, flour and paprika and toss to coat.
Heat a casserole dish over medium heat and add olive oil. Once the oil is hot, add onion and the garlic and saute for 3 minutes, until tender.
Add the floured meat to the pan and saute until browned all over. Add the tomato paste and stir for 1-2 minutes. Pour in the stock and stir for 1 minute. Add the carrot, celery, peas, worcestershire and thyme then cover and transfer to the oven for 2 hours.
To make the mash: add diced potatoes to a saucepan and cover with boiling water. Bring to the boil and simmer for 12-15 minutes (a fork should easily pierce the potatoes). Drain potatoes and add them back to the saucepan. Add olive oil and mash with a potato masher or fork until there are no lumps.
Serve mashed potato topped with beef casserole.
Notes
You can make this recipe using a slow cooker instead of the oven if you have one. Add ingredients (except potato) to slow cooking and cook on high for 4-5 hours.
Option to use beef mince instead of diced beef.
Try serving beef casserole with rice or bread instead of mashed potato.
Meal Prep
Try prepping vegetables and meat the day before to save time.
Deconstructed (can be useful for picky eaters)
If this is your first time offering this style of dish, try serving only a small amount of the beef casserole on a plate to begin with to avoid overwhelming your child. You can offer this alongside the mashed potato and some vegetables that you know your child likes e.g. peas.
Storage:
This recipe is perfect to make in bulk. The leftovers can be kept in a sealed container for up to 2 days or frozen. To defrost, leave in the fridge overnight and heat until piping hot throughout
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