1 jar Opies Onions with Turmeric & Mustard Seeds, drained
Method
1
Step 1
Heat the olive oil in a small frying pan over a medium-high heat. Cook the onion for around five minutes until soft and slightly golden. Add the garlic and cook and stir for a minute until fragrant – be careful not to burn. Remove from the heat and leave to cool for around 10 minutes.
2
Step 2
Meanwhile, make the mashed potato topping. Boil the potato in a pan of salted, boiling water for around 12 - 15 minutes or until tender. Drain well and return the pan to the stove over a low heat. Add 40g butter and milk to the potatoes and mash until smooth. Add the cheese and onions and season to taste.
3
Step 3
Preheat the oven to 180°C / Fan 160°C.
4
Step 4
Grease a 7cm-deep, 11cm x 21cm loaf tin. Line the base and sides with tin foil then baking paper being sure to extend the paper to about 3cm above the edge of the pan.
5
Step 5
Place the beef mince, peas, egg, breadcrumbs, barbecue sauce, tomato sauce, parsley and onion mixture in a large bowl. Season with salt and pepper. Mix well to combine then spoon the mixture into prepared tin, pressing with the back of spoon to level.
6
Step 6
Bake for 25 minutes or until browned and almost cooked through. Remove from oven. Increase temperature to 200°C / Fan 180°C. Spoon the mashed potato on top of meatloaf. Dot with the remaining butter.
7
Step 7
Bake for 20 - 25 minutes or until the potato is golden brown. Leave the meatloaf in a pan for around 10 minutes. Lift onto a plate and then cut into slices and serve. Serve with a rich beef gravy and extra vegetables.
Ingredients
1 tbsp Olive Oil
1 large Onion, finely chopped
3 Garlic cloves, crushed
750 g Beef Mince
0.5 cup Frozen Peas
1 Egg, lightly beaten
180 g Dried Breadcrumbs
60 g Barbecue Sauce
60 g Tomato Sauce
60 g fresh flat-leaf Parsley, chopped
Opies Pickled Walnuts, chopped
500 g Potatoes, peeled and chopped
50 g Butter, cut into small pieces
60 g Milk
60 g Mature Cheddar, grated
1 jar Opies Onions with Turmeric & Mustard Seeds, drained