Ingredient:
2 tbsp sunflower oil
1 large onion, finely chopped
1 celery stalk, finely chopped
1 large carrot, finely chopped
750 g (1 ½ lb) minced beef
2 tsp plain flour
300 ml (1/2 pint) beef stock
1 tbsp tomato puree
2 tbsp Worcestershire sauce
Salt and black pepper
Topping
750 g (1 ½ lb) potatoes, cut into chunks
30 g (1 oz) butter
2-3 tbsp hot milk
125 g (4 oz) mature Cheddar cheese, grated
Method:
Heat the oil in a large saucepan, add the onion, celery, and carrot, and cook for 3 minutes. Add the minced beef, and cook for 5 minutes or until browned.
Add the flour and cook, stirring, for 1 minute. Add the stock, tomato puree, and Worcestershire sauce, season with salt and pepper, and bring to a boil. Cover and simmer, stirring occasionally, for 45 minutes. Remove from the heat and spoon into six individual ovenproof dishes, or one large dish. Leave to cool.
Prepare the potato topping: cook the potatoes in boiling salted water for 20 minutes or until tender. Drain. Add the butter and hot milk to the potatoes and mash until soft, then in the cheese and season with salt and pepper.
Cover the minced beef mixture with the mashed potato. Cook in a preheated oven at 200℃ (180℃ fan, Gas 6) allowing 20-25 minutes for small pies or 35-40 minutes for a large one, until the potato topping is golden brown and the meat mixture is bubbling. Serve hot, accompanied by fresh rocket, or other salad leaves.
2 tbsp sunflower oil
1 large onion, finely chopped
1 celery stalk, finely chopped
1 large carrot, finely chopped
750 g (1 ½ lb) minced beef
2 tsp plain flour
300 ml (1/2 pint) beef stock
1 tbsp tomato puree
2 tbsp Worcestershire sauce
Salt and black pepper
Topping
750 g (1 ½ lb) potatoes, cut into chunks
30 g (1 oz) butter
2-3 tbsp hot milk
125 g (4 oz) mature Cheddar cheese, grated
Method:
Heat the oil in a large saucepan, add the onion, celery, and carrot, and cook for 3 minutes. Add the minced beef, and cook for 5 minutes or until browned.
Add the flour and cook, stirring, for 1 minute. Add the stock, tomato puree, and Worcestershire sauce, season with salt and pepper, and bring to a boil. Cover and simmer, stirring occasionally, for 45 minutes. Remove from the heat and spoon into six individual ovenproof dishes, or one large dish. Leave to cool.
Prepare the potato topping: cook the potatoes in boiling salted water for 20 minutes or until tender. Drain. Add the butter and hot milk to the potatoes and mash until soft, then in the cheese and season with salt and pepper.
Cover the minced beef mixture with the mashed potato. Cook in a preheated oven at 200℃ (180℃ fan, Gas 6) allowing 20-25 minutes for small pies or 35-40 minutes for a large one, until the potato topping is golden brown and the meat mixture is bubbling. Serve hot, accompanied by fresh rocket, or other salad leaves.
