-
Heat a tbsp olive oil in a
large casserole dish on a medium heat.
-
Sprinkle the flour over the
meat and add the meat to the dish. Brown the meat, then
take it out and set aside.
-
Add the onion to the pan, then
the carrot and the garlic(if using). Cook until the onion
has softened. Put the heat up and add the mushrooms for a
short time . You can do this in the oven on 130 to 140C
for 2
½ to 3h or on the stove simmering softly.
-
Add the tomato puree, mix well
and cook for 1 minute.
-
De-glaze with the beef stock.
Mix well and add the meat back to the pot, together with
the thyme, nutmeg and salt & pepper.
-
Leave the meat to simmer
for 2 ½
to 3 hours or until the meat is
tender.
-
Meanwhile,in a separate pot,
cook the potatoes for about 20 mins. Steam dry for a
minute after draining.
-
Mash the potatoes and add the
butter, crème fraîche, nutmeg and salt and pepper to
taste. Mix well into a creamy mash.
-
Put the oven up to 200C (top
and bottom heat) or 180 Fan. Put the meat in an ovenproof
serving dish. Distribute half of the sliced apples on top
of the meat and cover over with the mash. Smooth the mash
and add the last of the apple slices on top.
-
Bake the dish for about.
20-25 mins, until the apple is a light brown colour. Eet
smakelijk!
DAILY
DINNERS 
