Ingredients
- For the meat base
- 500g beef mince
- 1 tbsp olive oil
- 1 medium onion, finely diced (120g)
- 2 carrots, finely diced (150g)
- 2 celery sticks, finely diced (120g)
- 2 garlic cloves, crushed
- 1 tbsp tomato paste
- 400g tinned chopped tomatoes
- 150ml beef stock
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tbsp Worcestershire sauce
- Salt and black pepper, to taste
- For the mash topping
- 800g potatoes, peeled and chopped
- 20g butter
- 80ml semi-skimmed milk (or dairy-free alternative)
- Salt and pepper, to taste
Instructions
Heat the olive oil in a large pan over medium heat. Add the onion, carrots, celery, and garlic. Cook for 6–8 minutes until softened.
Add the beef mince to the pan. Break it up with a spoon and cook for 5–7 minutes until browned.
Stir in the tomato paste, chopped tomatoes, beef stock, thyme, rosemary, Worcestershire sauce, and a pinch of salt and pepper. Reduce the heat and let it simmer for 15–20 minutes until slightly thickened.
Boil the potatoes in a large pot of salted water for 12–15 minutes until tender. Drain well, then mash with the butter and milk. Season to taste.
Pre-heat the oven to 200°C (fan 180°C). Spoon the mince mixture into a large ovenproof dish. Spread the potato mash evenly over the top.
Bake for 20–25 minutes until the top is lightly golden and the filling is bubbling.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Meat
Nutrition
- Serving Size: 1
- Calories: 455
- Fat: 15g
- Carbohydrates: 45g
- Protein: 35g
