Prep time:
Cook time:
Serves: 4
Ingredients
-
1 onion finely chopped
-
8 tbsp milk (for mashing)
-
450g lean beef mince
-
2 tbsp tomato ketchup
-
400g chopped tomato
-
1 beef stock
-
1 clove garlic crushed
-
2 tsp margarine or butter
-
4 medium maris piper or king edward potatoes peeled and cut into small cubes
-
1 carrot peeled and roughly chopped into small cubes
-
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
-
beef
-
Potato
-
Meat
-
Winter
-
Autumn
-
Main Course
-
Budget
-
Make Ahead
Your comments
If you would like to add a comment, please log in.