I created this when I didn't have any cans of tomato but plenty of gravy granules that needed using. Everything in this recipe uses store cupboard and freezer items that lasts ages. Feel free to use any pasta shape you have at home or is cheap to buy. To make this vegan, substitute the beef gravy, mince, butter and cheese with their vegan substitute. Ensure your wine is also suitable for vegans.
Make the gravy first, as follows: 3 tbsp gravy granules dissolved in 2 cups boiling water. To this add 1tbsp tomato puree, 2 tbsp tomato ketchup, a few dashes Worcester sauce and 2 grated garlic cloves. Mix everything together and set aside.
Pasta: 250 g pasta shells, cooked as per packet instructions, and placed at the bottom of a roasting tray.
For the rest:
A knob of butter
1 onion, chopped
Salt and pepper, to taste
375 g minced meat
275g frozen mushrooms
1/2 cup red wine
Gravy, made as above
2 cups frozen peas
2 tbsp flour, optional
Grated cheddar cheese
Method:
Pre heat the oven at 200 degrees C.
Melt the butter over medium high heat on the stove.
Add the onion and fry until soft and translucent. Season with salt and pepper to taste.
Add the mince and cook, stirring, until cooked through.
Add the mushrooms and cook until defrosted and all the liquid has been released. There will be a lot of it, but don't worry too much about it for now.
Add the wine, stir and let bubble for a couple of minutes.
Add the gravy and peas and stir, cooking until fully defrosted. If it's still liquidy, add the flour and stir continually until the sauce is fully thickened.
Pour over the pasta and spread to cover fully.
Sprinkle the grated cheese on top and bake for 15-20 minutes.
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