This recipe is devised by Paul Watters –  author of “Simple Tasty Healthy by PW”

 

Ingredients:

4 tbsp olive oil

1 onion (diced)

2 carrot (diced)

2 sticks of celrery (diced)
2 clove of garlic (minced)
1 tbsp of tomato purée
1 kilo of maris piper potatoes
50g butter
500g lean minced beef
200g green beans (trimmed)
150g baby carrots
16 baby potatoes
3 sprigs of fresh rosemary
1 litre of beef stock
2 tbsp of desired gravy mix
Method
Firstly boil the potatoes for mashed potato as you normally would.
Add the butter and season with salt and pepper.
While the potatoes are cooking preheat the oven to 180 and bring the baby potatoes to the boil in salted water, simmer for 5 minutes.
Place an oven proof dish in the oven along with 2 tblsp of olive oil.
Remove the potatoes from the pot and keep the water for the rest of the veg.
Cook the potatoes for 20 minutes along with the rosemary and salt and pepper.
Allow the mash to cool mix together the mince and the vegetables in with the potatoes.
(Chef’s tip: gather a small bowl of flour and place a little on your hands).
Shape the balls according to the size of your choice.
Fry in the remaining oil until golden brown while cooking, add the vegetable to the stock.
Bring the beef stock to the boil and add desired gravy mix.
Strain the vegetables and season with salt and pepper.
Check the potatoes in the oven, mix well with the vegetables in the pot or large bowl.
Arrange on a large plate. Place balls on top, drizzle gravy over the top and around the plate and enjoy!
For more of Pauls recipes and foodie tips, visit his Facebook page: https: https://www.facebook.com/Paulwattersfood or email:    paulwatters35@gmail.com