- 3.5 lb/1.5 kg large potatoes
- 2 oz/50g butter
- 4 tbsp milk
- 2 tbsp oil
- 2 lb/900g lean minced beef
- 2 onions, finely chopped
- 2 carrots, sliced
- 1 celery stalk, sliced
- 1 tbsp plain flour
- 2 chicken stock cubes
- 8 fl oz/225 ml boiling water
- 2 tsp dried mixed herbs
- 3 tbsp tomato puree
- Salt and freshly ground black pepper
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METHOD
Boil the potatoes, then drain. Mash them with the butter and milk until fluffy.
Heat the oil in a pan, add the beef and saute until lightly browned. Remove the meat from the pan, add the onions, carrots and celery and fry for 4 to 5 minutes, then return the beef to the pan. Stir in the flour and cook for a few minutes.
Crumble the stock cubes into the boiling water and add to the pan. Simmer for 10 minutes, until the sauce has thickened and the vegetables are tender. Add the mixed herbs, tomato puree and seasoning and mix thoroughly, then transfer the mixture to an oven proof dish. Cover with the mashed potatoes, dot with a little butter, and bake in an oven preheated to 180C/350F/Gas Mark 4 for 35 minutes.
Serves 4 to 6
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