This is a lovely ‘pot in pot’ pie. That means the potatoes can cook at the same time as the sauce, but without being in the sauce.
- 1 tablespoon ghee or butter
- 1 onion, chopped
- 1 lb 2 oz (500 g) minced/ground beef
- 2 carrots, chopped
- 1 celery stalk, chopped
- 1 tablespoon tomato ketchup (ideally a low-sugar version)
- 1 tablespoon tamari or coconut aminos
- 1 tablespoon barbecue sauce (ideally a low-sugar version)
- 1 tablespoon vegetable stock paste or 1 vegetable stock cube
- 10½-oz (300-g) canned chopped tomatoes
- 4 medium potatoes, peeled and cut into quarters
- 2 tablespoons butter
- 1 tablespoon almond milk
- 1 tablespoon arrowroot
- 2 tablespoons grated/shredded mature Cheddar, pecorino or vegan cheese
How to Make It
- Press the Sauté button on the multi-cooker and add the ghee or butter. When melted, add the onion and sauté for 5 minutes, then add the beef and stir until browned, breaking it up as you go. Add the carrots, celery, ketchup, tamari or coconut aminos, barbecue sauce, stock paste or cube and tomatoes, plus 100 ml/⅓ cup water and stir.
- Line the steamer basket with foil and place the potatoes and 190 ml/¾ cup water in the steamer basket. Place the trivet (ideally a longlegged one) in the pot and place the steamer basket on top.
- Secure the lid and set to Meat for 15 minutes. At the end of cooking, use the NPR method.
- Drain the potatoes, transfer to a bowl and mash them with the butter and almond milk until smooth. Cover the bowl with foil to keep the mashed potato warm.
- Using a slotted spoon, spoon or transfer the meat mixture into the base of an oven dish. Cover with foil to keep warm. Take 4 tablespoons of the liquid in the pot and stir with the arrowroot. Add this back into the pot and press the Sauté button – the sauce will thicken after 5–6 minutes. Add this sauce to the meat, then spoon the mashed potato on top and sprinkle over the cheese. Pop under a preheated grill/broiler until the cheese is melted.