Recipe: Harvest Bake

A delicious warming supper as the nights start to draw in. I think the original recipe for this was in the Dairy Cookbook and I make it every year when the first signs of Autumn arrive. We make this with turkey mince but you could, of course, use beef.

Heat oven to 190C. Brown 450g mince in a large frying pan. Stir in 25g plain flour. Gradually stir in 300ml beef or chicken stock, whisking until it thickens and is smooth.

Add 2tsps dried herbs, 2 Tbsps tomato puree, 110g sliced leeks, 175g cauliflower florets and 110g diced carrots. Bring to a boil, cover and simmer for about 15 mins.

Transfer to a casserole dish. Cover with 450g sliced potatoes. Whisk together 1 egg, 275g natural yogurt and another tsp mixed herbs. Pour over the potatoes and top with 50g grated cheddar cheese.

Bake for 40 minutes until potatoes are cooked through and golden brown.  I like to serve this with either lashings of gravy or baked beans.