This recipe will make two very generous portions, each of which contains three of your 5 a day. Not bad for less than fifteen minutes’ work.
First, bring a pan of salted water to the boil and pour in the pasta, onions, peppers and mushrooms. Reduce to a simmer and cook for 8 minutes, until the pasta is al dente.
Drain any excess water, then return the pasta to the pan and add the milk. Grate in the cheese and stir well through the hot pasta. Season well with plenty of black pepper and the herbs.
Drain the stewed steak into a fine-mesh sieve and run under cold water for a minute, jiggling it slightly to get as much of the gravy off as possible. Tip the meat into the pan and stir into the pasta. Cover and cook over low heat for 5 more minutes, for the pasta to finish cooking and the cheese to melt.
Serve hot or cold. Will keep in the fridge for 3 days, or frozen for 3 months. Defrost completely before reheating.
© Jack Monroe, 2020