Mince is so versatile but really needs imaginative seasoning and many people say they don’t know what to do with it beyond shepherd’s pie. This is a sort of ratatouille (you can alter the vegetables if you like, according to what you have) in a minced veal case flavoured with tomato, garlic, mustard and rosemary. I have it as a main course with fried potatoes and a simple green salad, and it is unusual and very good. You can ask the butcher to mince some pie veal for you. Large supermarkets now often sell minced veal, or pork which you could also use for this recipe.
Make the filling first. Melt
Heat oven to Gas 3 (325°F/160°C). In a mixing bowl put the veal, the rosemary, the crushed garlic, the mustard, the tomato purée, a very generous sprinkling of salt and black pepper and the whisked egg. Mix all thoroughly together with a wooden spoon. Stir in the flour. Flour a board. Have ready an
© 1976 Josceline Dimbleby. All rights reserved.