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Ingredients
500 g potatoes, peeled and diced
a knob of butter
a little milk
1 tbsp olive oil
1/2 onion, peeled and chopped
1 small carrot, peeled and diced
1 stick of celery, diced
150 g lean minced beef
2 tbsp plain flour
250 ml weak unsalted beef stock
1 tsp tomato puree
1 tsp chopped fresh thyme
a few drops of Worceshire Sauce
1 bay leaf
a knob of butter
a little milk
1 tbsp olive oil
1/2 onion, peeled and chopped
1 small carrot, peeled and diced
1 stick of celery, diced
150 g lean minced beef
2 tbsp plain flour
250 ml weak unsalted beef stock
1 tsp tomato puree
1 tsp chopped fresh thyme
a few drops of Worceshire Sauce
1 bay leaf
Method
- Pre-heat the oven to 200°C/400°F/Gas 6.
- Put the potatoes in a large pan, cover with water, then boil for 15-20 minutes until soft. Drain and mash with the butter and milk.
- Put the oil into a saucepan and fry the onion, carrot and celery for 5 minutes. Add the beef and fry until browned. Add the flour, and then blend in the stock, purée, thyme, Worcestershire sauce and bay leaf. Cover and simmer for 20 minutes.
- Remove the bay leaf and spoon the mixture into 4 ramekins (each approx. 10cm/4in diameter). Spread the mash on top and fork it over to create a pattern. Bake in the oven for 15 minutes until the meat is bubbling and the top is brown.
