
Prep time:
Cook time:
Serves: 4
Ingredients
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1 onion finely chopped
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8 tbsp milk (for mashing)
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450g lean beef mince
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2 tbsp tomato ketchup
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400g chopped tomato
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1 beef stock
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1 clove garlic crushed
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2 tsp margarine or butter
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4 medium maris piper or king edward potatoes peeled and cut into small cubes
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1 carrot peeled and roughly chopped into small cubes
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2 tbsp fresh mixed herbs parsley, sage or 2 tsp dried mixed herbs
Method
- Place prepared potatoes into a large pan.
- Cover with just enough boiling water to cover and fast simmer with the lid on for about 10–15 minutes until soft.
- Meanwhile place the beef, onion, garlic and carrot in a cold pan.
- Place on the heat, 'dry fry' in its own juices and brown for about 4-5 minutes.
- Add the tomatoes, herbs and ketchup (add a splash of beef stock if a little too thick).
- Season and bring to the boil and then simmer for 10-15 minutes with the lid on the pan.
- Preheat the grill.
- Drain the potatoes.
- Add a splash of milk to the potatoes and mash.
- Place the mince mixture into a shallow dish, top with a thin layer of mash and dot with a little margarine.
- Place under preheated grill until crisp and golden, about 5-10 minutes.
- Serve with seasonal green vegetables.
Additional Information
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beef
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Potato
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Meat
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Winter
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Autumn
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Main Course
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Budget
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Make Ahead
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