• 1 large onion, finely diced
  • 2 garlic cloves, crushed
  • 2 celery stalks
  • 600g beef mince
  • 500ml Freja Beef Bone Broth
  • 2 tbsp tomato puree
  • 2 tsp dried mixed herbs
  • 1 tbsp ketchup
  • 1 tsp Worcestershire sauce
  • 1 tbsp flour
  • 1 small swede, peeled and roughly chopped
  • 3 large carrots, peeled and roughly chopped
  • 1 tbsp butter


  1. Heat a glug of olive oil in a large, heavy based pan and saute the onions till soft and slightly caramelised.
  2. Add the celery and garlic and gently fry for another couple of minutes.
  3. Remove the vegetables from the pan then turn up the heat and add a bit more oil. Add the mince and brown all over, being sure to break it up in the pan with a fork.
  4. Add your tomato puree and cook for another minute.
  5. Stir in the flour and cook for another minute.
  6. Add your Freja Beef Bone Broth, mixed herbs, ketchup, Worcestershire sauce and some seasoning, return the onion mixture to the pan and simmer gently for a minimum of 45 minutes. The longer you can simmer the more intense the flavour!
  7. Meanwhile bring a large pan of water to the boil and add the swede and carrots. Simmer for around 20 minutes or until soft.
  8. Once cooked drain and mash with lots of salt and pepper and the butter.
  9. Tip your beef mixture into a baking dish and when slightly cooled top with the mashed carrot and swede.
  10. Bake in a preheated oven (180𝇈C) for around 30 minutes until the top is golden brown.