Serves 2 people. Simply double the quantities to serve 4 people.

Ingredients

• 9oz (250g) minced beef
• 1tbsp olive oil
• ½ small white onion, finely chopped
• 1 small carrot, finely chopped
• 1/3 pint (200ml) beef stock
• tomato ketchup to taste
• Worcestershire Sauce to taste
• pinch of salt and pepper to season
• 2 large white potatoes
• knob of butter and splash of milk for the mash
• grated Cheddar cheese

Directions

• Preheat oven to 190°C/375°F/Gas Mark 5
• Cut the potatoes into small chunks and boil until soft
• Heat the olive oil in a frying pan then add the beef and brown
• When the beef is browned, add the onion and fry for a minute before adding the carrot
• Add the tomato ketchup and Worcestershire Sauce and mix in. You can use tomato purée rather than ketchup, but I think that the ketchup gives a richer taste
• Pour over the beef stock and seasoning and allow to simmer for 10 minutes. There should be enough stock so that it nearly all reduces down after 10 minutes of simmering
• Mash the potatoes with the butter and milk until creamy. Add a bit of grated cheese if you want to make the mash a bit cheesy
• Put the beef in a small cassarole dish and add the mashed potato on top. Make sure that the potato covers the beef completely and right to the edge of the dish. Pattern the top with the back of a fork. Sprinkle some grated cheese on the top
• Bake in the oven for around 20 minutes. To brown the top, place under a high grill for just a minute or two
• Serve with a selection of seasonal vegetables

© 2000-07, Jonathan Stott.
19 Jan 2007 20:26:09 GMT