- Yield: 6 Servings
- 3 tablespoons oil
- 800 g beef mince
- 2 large onions chopped
- 2 large carrots chopped small
- 3-4 celery sticks chopped optional
- 1-2 garlic cloves, finely chopped or 1 teaspoon garlic from a jar
- 3 tablespoons of plain flour
- 1 tablespoon tomato paste or purée
- 1 cup of beef stock
- 4 tablespoons Worcestershire sauce
- Salt and pepper to taste
How to Make It
For the Mash
- Peel and chop 4 large potatoes and put into a large pan and boiled until soft. Mash with a little milk and butter, add a handful of any grated cheese and salt and pepper to taste.
- Heat oil in a large fry pan over a medium heat and fry the mince until browned then set aside as it browns. Add the vegetables and cook on a gentle heat until soft, about 20 mins. Add the garlic, flour and tomato paste or purée, increase the heat and cook for a few mins, then return the beef to the pan. Add the stock, Worcestershire sauce. Bring to a simmer and cook, uncovered, for 45 mins. By this time the gravy should be thick and coating the meat. Check after about 30 mins – if a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Season well.
- Spoon mince into a large ovenproof dish and spoon on the mash to cover. Sprinkle on another handful of cheese. Cook at 180C for 20 – 30 minutes until the topping is golden.