Sinead Delahunty’s Irish Beef in a Spicy Tomato Sauce with Winter Mash

Serves 4

Ingredients:

• 1 medium sized turnip, peeled and cubed
• 1 medium sized celeriac, peeled and cubed
• 400g kale, roughly chopped
• Sea-salt and pepper
• Rapeseed oil

Tomato Sauce:

• 200g tomatoes, roughly chopped
• 1 small onion, peeled and diced
• 2 cloves garlic
• 1 red chilli, diced
• 2 tbsp rapeseed oil
• 2 tbsp tomato paste
• 2 tsp cumin seeds
• 1 tbsp coriander seeds

Irish Beef Meatballs:

• 250g lean round steak mince
• 100g mushrooms, diced
• 2 cloves garlic, minced
• 50g oats, blitzed into a flour substance
• 2 tbsp mixed herbs, dried or fresh (rosemary, thyme, oregano)
• 1 egg
• 50g mozzarella or Cashel Blue cheese

Method:

1. Bring a large saucepan of water to the boil and steam the turnip and celeriac until soft through.
2. Make the tomato sauce: place all the ingredients in a small saucepan with 1 teaspoon of sea-salt over a medium heat. Seal the ingredients with a sheet of parchment and cover with the lid. Simmer for 10 minutes or until soft through. Blend with a stick blender until smooth.
3. For the meatballs: mix the beef, mushrooms, garlic, oats and herbs together in a large mixing bowl. Whisk the egg and stir through with the cheese until well combined. Season with salt and pepper. Roll tablespoonfuls of the mix into medium meatballs shapes and allow to rest on a plate.
4. Heat 1 teaspoon of oil in a frying pan over a medium heat. Once the pan is hot, place the meatballs in a clock shape around the pan. Allow them to colour on one side before gently flipping over and colouring on the other.
5. Pour the tomato sauce into the pan, cover with a lid and allow to simmer for 5 minutes or until the meatballs are cooked through.
6. Mash the steamed turnip and celeriac together with some black pepper. Once mashed, stir through the kale.
7. Serve the meatballs on a bed of the mash with extra sauce on top.