Bookmark Recipe
450g lean minced beef
1 tablesp. oil
1 onion chopped
2 carrots, peeled and diced
1 tablesp. plain flour
400g tin tomatoes
2 tablesp. tomato purée
125ml water
Salt and black pepper
1 kg potatoes, cooked
1 egg yolk
1 tablesp. butter
1 little milk or cream
Main
450g lean minced beef
1 tablesp. oil
1 onion chopped
2 carrots, peeled and diced
1 tablesp. plain flour
400g tin tomatoes
2 tablesp. tomato purée
125ml water
Salt and black pepper
1 kg potatoes, cooked
1 egg yolk
1 tablesp. butter
1 little milk or cream
Heat the oil in a large frying pan. Add the onion and cook until soft. Remove from the pan and keep warm. Heat a little more oil the pan and brown the meat. Stir in the flour and cook for a few minutes. Add in the onions, carrots, tomatoes, purée, water, salt and pepper. Bring to the boil, then reduce the heat and simmer gently for 15-20 minutes.
Preheat the oven to Gas Mark 4, 180°C (350°F). Pour the mince mixture into a baking dish. Mash the potatoes with the egg yolk, butter, milk or cream and salt and pepper. Pile the potatoes on top of the mince and score with a fork. Bake in the preheated oven for 20-25 minutes until the potato is nicely browned.
Heat the oil in a large frying pan. Add the onion and cook until soft. Remove from the pan and keep warm. Heat a little more oil the pan and brown the meat. Stir in the flour and cook for a few minutes. Add in the onions, carrots, tomatoes, purée, water, salt and pepper. Bring to the boil, then reduce the heat and simmer gently for 15-20 minutes.
Preheat the oven to Gas Mark 4, 180°C (350°F). Pour the mince mixture into a baking dish. Mash the potatoes with the egg yolk, butter, milk or cream and salt and pepper. Pile the potatoes on top of the mince and score with a fork. Bake in the preheated oven for 20-25 minutes until the potato is nicely browned.
