It is a classic British dish. Every family in England has their own way of making, but this is my favorite and really simple way. 🙂
- 1 tablespoon of sunflower oil
- 1 large onion (chopped)
- 2 -3 medium carrots (chopped)
- 500g pack of beef mince
- 2 tablespoons of tomato puree
- pinch of salt and pepper (to taste)
- 500ml beef stock
- 900g potatoes (cut into chunks)
- 85g butter
- 3 tablespoons of milk
Steps: Heat the oil in a medium saucepan, then soften the onion and carrots for a few minutes. When soft, turn up the heat, crumble in the beef and brown, tipping off any excess fat. Then add tomato puree, salt and pepper and we fry it for a few minutes. Pour over the stock, bring to a simmer, then cover and cook for 40 minutes, uncovering halfway.
Meanwhile, heat the oven to 180°C / fan 160°C / gas 4, then make the mash. Boil the potatoes in salted water for 10 – 15 minutes until tender. Drain, then mash with butter and milk.
Put the mince into an ovenproof dish, top with the mash and ruffle with a fork. Bake it for 20 – 25 minutes until the top is starting to colour and the mice is bubbling through at the edges. Leave to stand for 5 minutes before serving.
Bon appetit or as English actually say, enjoy!