• 4servings
  • 30minutes
  • 489calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B3, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 500g lean minced beef

  2. 1 onion, finely chopped

  3. 1 large carrot, peeled and grated

  4. 1 celery stick, finely chopped

  5. 1 tbsp tomato puree

  6. 1 tsp Worcestershire sauce

  7. 1 tsp dried mixed herbs

  8. 350ml hot beef stock, made with a stock cube

  9. 1 tbsp plain flour

  10. 900g floury potatoes, peeled and cut into small chunks

  11. 100ml semi-skimmed milk, warmed

  12. 25g butter

Instructions Jump to Ingredients ↑

  1. Fry the meat and vegetables: Heat a large, heavy-based pan until hot, then add the minced beef and vegetables, and fry, stirring occasionally to break up any lumps, for 5 minutes or until lightly browned all over. Meanwhile, stir the tomato purée, Worcestershire sauce and mixed herbs into the stock. Sprinkle the flour over the beef and vegetables.

  2. Add the stock: Stir the flavoured stock into the mince. Bring to the boil, then reduce the heat, cover and cook gently for 15 minutes. Season to taste.

  3. Cook the potatoes: While the mince is cooking, cook the potatoes in a pan of boiling water for 10 minutes or until tender. Drain the potatoes, then mash with the warmed milk and the butter. Season. Preheat the grill to medium.

  4. Brown the topping: Spoon the mince mixture into a large, warm ovenproof dish. Spread the mashed potato over the top and fluff up with a fork. Put under the grill to brown lightly and crisp the top.


Send feedback