Feeds 4 people
400g lean beef mince
6 medium size potatoes
2 cloves garlic
1 onion
2 medium size carrots
1 Tbsp olive oil
1 beef stock pot
2 tsp Worcestershire sauce
1 tsp parsley
200 ml water
Salt & pepper
Knob of butter
50ml milk
50g grated cheese
Method:
1. In a pan put olive oil, chopped onion, garlic, add the chopped carrots and fry till soften. Add the mince and fry till brown.
2. Add parsley, Worcestershire sauce, salt, pepper and stock pot to the pan. Stir all ingredients together. Then add the water slowly, a small bit at a time as it thickens.
3. Pre-heat oven to 180 degrees centigrade.
4. Peel and chop the potatoes and boil / steam for 20 minutes or until soft. Drain off water if required. Place the milk and butter in the pot and put on a low heat, add the potatoes and mash.
5. Place your mince mixture in an oven proof dish. Then spoon the potato mash mixture over the mince. Sprinkle the grated cheese over the mash and cover with tin foil.
6. Place dish in the oven for 30 minutes, then remove the tin foil and cook for a further 10 minutes.
