Yields6 Servings
 750 g beef mince
 2 small red onions, finely diced
 3 tsp English mustard
 450 ml hot beef or vegetable stock
 3 large sprigs fresh thyme
 150 g sweetcorn
 225 ml stout
 40 g unsalted butter
 Sunflower oil for frying
 675 g sweet potatoes, thinly sliced
 675 g turnips, thinly sliced

Preheat the oven to 220C/Gas7; dry fry the mince until brown; add the onions and cook for a further 2-3 minutes; add the mustard, stock, herbs and season; bring to the boil and simmer for 15-20 minutes, stirring occasionally; add the sweet corn and stout and cook uncovered for a further 5 minutes


Meanwhile heat the butter and oil in a large frying pan and fry the sweet potato and turnip slices for 3-4 minutes on each side, then drain


Place 6 x 10cm metal rings on a foil-covered baking sheet and fill each ring with layers of sweet potato, turnip and mince mixture equally; alternatively layer the sweet potato, turnip and mince in a large oven proof dish


Bake for 10-12 minutes, remove and transfer rings to a serving plate; leave to rest for 2-3 minutes before removing the ring; if using an oven proof dish, allow to stand for 2-3 minutes before serving

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