John Myers
Ingredients for 6 servings:
- 500 g minced beef
- 400 g tomatoes, chopped from the can
- 1 carrot(s), grated
- 1 onion(s), finely chopped
- 200 ml beef broth, hot
- 1 tbsp Worcestershire sauce
- 1 tbsp vegetable oil
- salt and pepper
- 750 g potatoes, peeled
- 25 g butter
- 50 ml milk, warm
- 75 g Cheddar cheese, grated, if desired
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
simplified version of the traditional English dish
Heat the oil in a large nonstick frying pan. Sauté the onion and carrot for 4-5 minutes, until the onion begins to soften. Add the ground beef and simmer for another 10 minutes, until the beef is browned. Add the tomatoes, stock, and Worcestershire sauce. Season with salt and pepper and simmer on low heat for 15-20 minutes, until the liquid has evaporated, stirring occasionally. Meanwhile, preheat the oven to 190°C. Peel the potatoes, cut them into equal-sized pieces, and place them in a pot of cold water, ensuring the potatoes are covered. Bring to a boil and simmer for 10-15 minutes, until the potatoes are tender. Drain well. Return to the pot and mash until smooth. Add the butter and milk, mix everything together, and season to taste. Transfer the meat mixture to a shallow, ovenproof dish (1.5 l). Spread the mashed potatoes on top and lightly score the surface with a fork. Sprinkle with cheese (if using) and bake for 30-35 minutes, until the surface is crispy and golden and the inside is piping hot. Serve with peas.
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