Pre-heat the oven to 200 C. Heat a glug of olive oil in a large frying pan, then add the chopped vegetables.
Sweat them for about 8 minutes until softened, and then add the mince, breaking it up with a wooden spoon. Fry for about 5 minutes until browned. Add the red wine and the stock and boil for 5 minutes. Then add the ketchup, tomato puree and tomatoes. Turn down the heat, cover and allow to simmer until the tomatoes have softened completely. Mash them into the mince with a fork and leave to simmer without a lid for about 45 minutes, or until the mince has nicely browned and most of the liquid has evaporated.
Remove from the stove and spoon into 4 medium sized ramekin dishes. To make the mashed potatoes, boil until tender, drain and mash with a knob of butter. Season to your liking and spoon in equal amounts onto the mince. Dot with knobs of butter and place in the oven until nicely browned.
Andy’s Sugar Safe® Tips
Whether you choose to use sweet potato or potato for the topping, the high protein and fibre content of this recipe will limit the impact on blood sugar levels.