500g Beef mince
2 tsp failsafe oil
1/2 large leek, finely chopped
1 small stick celery, finely chopped
2 cloves garlic, crushed
1/2 cup whiskey
2 cups stock (I used vegetable)
1/2 swede, finely diced
1/2 cup lentils (I used a mixture of red and french this time)
1/2 choko, finely diced
3 brussel sprouts, finely chopped
large handful of beans, chopped
salt to taste
1 Tbsp rice flour
Mashed potato to serve


Heat oil in a large saucepan and gently saute the leek, garlic and celery.
Add mince and fry, breaking up the mince as it is cooking.
Once the mince is lightly cooked add the whiskey and turn the heat up so that it starts to boil.
Add the swede, lentils, choko and stock, bring to the boil and then gently simmer for about 15mins, stirring occasionally.
Add the sprouts and beans and simmer until the lentils and veg are cooked.
Mix flour with a little water and add to thicken.
Check seasoning and add salt to taste.
Serve with mashed potato.

Salicylates – Use onions instead of leeks and add diced carrots.
Glutamates – Use green peas.

Leftovers are particularly nice on toast for an easy meal or thickened a bit more and used as a pie filler.

Recipe and photos by Failsafe Foodie

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