Cook:
Arrange the meatloaf on top of the vegetables in the baking sheet. In a separate bowl, mix the tomato paste with a little beef stock and pour the mixture over the pie.
Preheat the oven to 180°C and bake for 60-75 minutes, basting occasionally with stock to keep it juicy.
Crispy topping:
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I seriously could wake up to eating this every day
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I think this is the tastiest version of this stew I’ve ever made; it’s so good!
Had a few requests for the gifts I made last year. Easy peasy on the stove. Gonna do a repeat.
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