Sausage Mince Italian Herb Bake

It may sound a bit grand adding Italian herb to the title, but just Sausage Mince Bake doesn’t sound as good as it tastes and while you could make this without the herbs, they do make it a bit perfect. Very simple and good for a family lockdown lunch on a cold rainy day when it may just be devoured.

Serves 4

INGREDIENTS
1 large onion
Olive oil
650g/22.9oz sausage mince
4 tsp dried Italian herbs
1 tbsp gluten free plain flour
200mls chicken stock
3 potatoes
1 tbsp unsalted butter
Salt

1. Preheat the oven to 180C/350F. You will need a dish measuring approximately 7x10inches/17.5x25cm. It would also work in a slightly smaller dish.
2. Heat frying pan with olive oil.
3. Finely chop the onion and fry it in the oil until glossy.
4. Add the mince to the pan, mix and fry for 5 minutes.
5. Now is time to mix the onions, herbs and mince. I find it easier to do this by tipping the contents of the pan into a bowl and mixing it with food gloves.
6. When you have mixed the ingredients, put them back in the pan and stir in the flour. Fry up for 2 or 3 minutes so the flour cooks through.
7. Add the chicken stock. Stir so that the mince is not dry; add more stock or water if necessary.
8. Transfer the mince to the dish.

9. Slice up 3 potatoes, or more if they are small, and layer them on top of the mince.

10. Melt the butter and brush it over the top of the potatoes. Sprinkle the potatoes with half a teaspoon of salt.

10. Bake in the oven for half an hour.
11. Serve with whichever vegetables you would like. Sometimes frozen petit hit the spot, especially with children. Ketchup is also allowed!