500g minced beef
1 tbs sunflower oil
1 large onions – finely diced
1 large carrot – finely diced
1 stick celery – finely diced
2 tbs plain flour
500ml beef stock
1 tbs tomato puree
1 tbs Worcestershire sauce (optional)
1 tsp or more oregano (optional)
For the mash:
1.8 kg potatoes – (peeled and cut into equal sized bits)
salt, pepper and nutmeg to taste
200g grated cheddar (optional)
1. Heat the oil in a saucepan and add the diced onions.
2. Sauté for a couple of minutes and then add the carrot and celery (and oregano if using ) and sauté for a further 5 minutes.
3. Add the mince and break up with wooden spoon. Keep cooking and mixing until no lumps.
4. Add the flour and tomato puree, cook for a couple of minutes. Gradually add the stock, stirring between additions , the Worcestershire sauce and a good pinch of salt and pepper.
5. Stir, then cook for 30 minutes, stirring regularly.
6. Taste and adjust seasoning if necessary.
7. Preheat oven to 180C / gas 6.
8. Make mash (boil the potatoes in salted water until soft, drain and mash with butter and seasoning, add milk – taste)
9. Place mince mixture in an oven proof dish and carefully spread the mashed potato over the top. Use a fork to help spread the mash. Add the grated cheese if using.
10. Bake in the oven for 30 minutes, until the mash has started to colour.
You can chill and keep in the fridge prior to baking in the oven for 3 days, or freeze for at least 4 months.
Delicious served with green veg and or baked beans
You can top this with short crust or puff pastry instead on mash.
You can add mushrooms, peas, baked beans, peppers etc to the main mixture, either to bulk it out, change the taste or use less meat.