It’s great to support local businesses and produce, so when Creamline Dairies got in touch about working together I was keen to get on board. A family-run business going for over 70 years and with a foundation built on local products and community in the North West, Creamline have recently launched #bestoflocal which allows you to choose from local independent stores and have your shopping delivered to your door.
I rarely do a food shop online but it was nice to have a browse through the groceries, dairy products, kitchen essentials, store cupboard and the baby range on the Creamline site. I was kindly offered to chose a selection of things typical of a weekly shop and I was able to find most things in these categories. It was the fresh fruit and vegetables that I was most looking forward to receiving as most of the time, I admit what I buy comes from a supermarket due to convenience; locally grown tend to be better in taste and quality.
Everything on my list arrived on time all nicely boxed up, and as expected, the fruit and vegetables all looked to be fresh and homegrown (yes I could tell the difference – it’s made me reassess where I buy my groceries from in future and try to shop local more) and the baby things for Tom were a godsend! So using some of the ingredients from my Creamline order, I thought I’d start with a classic dinner dish using the Prime minced steak.
[Ingredients with * are from Creamline.]
For the bolognaise –
- 500g Prime minced steak*
- 1 large red onion, chopped*
- 2 cloves garlic, crushed
- 2 teaspoons paprika
- 1 teaspoon smoked paprika
- 2 teaspoons dried mixed herbs
- Salt & black pepper
- 1 large yellow pepper, chopped*
- 1 large courgette, chopped*
- 150g mushrooms, sliced
- 1 teaspoon Marmite/yeast extract
- 1 x pack passata
- 2 tablespoons tomato puree
For the mixed potato mash –
- 2 large sweet potatoes, peeled and cut into even-sized chunks
- 4 large Estima potatoes*, peeled and cut into even-sized chunks
- 3 tablespoons Goat’s milk*
- 50g grated cheese
- Black pepper & salt
- First make the bolognaise: Heat a little water in large pan (you don’t need oil as the meat will release its own fat) then add the mince and cook on a high heat for 5 minutes until browned, breaking it up with a spoon.
- Now add the garlic, spices, herbs, salt and pepper and continue cooking for a few more minutes to coat.
- Throw in all the vegetables and cook on a medium heat for 10 minutes.
- Add the Marmite/yeast extract, passata and tomato puree. Bring to the boil then simmer for 20 minutes.
- Meanwhile make the mash: Bring a large pan of salted water to the boil then add the potatoes. Cook on a medium heat for 15 minutes or until soft depending on the size of the chunks. Drain.
- Mash well with the Goat’s milk and add the salt and pepper to taste.
- Preheat the oven to 190 degrees C. Once the bolognaise is ready, spoon into a large dish then cover evenly with the mashed potato.
- Sprinkle over the cheese and bake for 15 minutes until bubbling and the cheese has melted. Dish up and enjoy!