Ingredients

  • 1 kg minced beef
  • 1 large onion, finely chopped
  • 1 finely chopped carrot
  • 1/4 teaspoon thyme
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons
    • soy sauce
  • 1 1/2 cup broth (liquid)
  • 1 pinch seasoning to taste *
  • 2 tablespoons flour
  • 1/4 cup water

Topping

  • 750g potato
  • 60 g butter
  • 1/4 cup milk
  • 1 pinch * seasoning to taste

method

  • STEP 1 Place mixture in pan, cook over high heat, stirring until the meat is well browned.
  • STEP 2 Remove excess fat and add the onion and carrot.
  • STEP 3 Cook until the onion is transparent. Add thyme, tomato paste, Worcestershire sauce, soy sauce, broth, salt and pepper. Mix well.
  • Step 4 Bring the mixture to a boil, reduce heat and simmer, covered for 25 minutes.
  • STEP 5 Stir the mixed flour and water until mixture boils and thickens.
  • STEP 6 reduce heat and simmer for 5 minutes. Put mixture into dish overproof.
  • STEP 7 Topping: Boil the potatoes until tender. Drain and mash the potatoes.
  • STEP 8 Add the butter and milk and beat until smooth and creamy. Season with salt and pepper.
  • STEP 9 Spread potatoes evenly over the meat and bake at 180 ° C for 45 minutes or until golden brown.

Notes

score potato mixture with a fork, as this helps to make it crisp and crunchy. I have successfully used the chicken stock too. Make sure you do not put the lid when you put it in the oven, the seal will not be crisp up.