Categories
 15Mins Prep Time |
 70Mins Cook Time |
 ModerateSkill Level |
Ingredients
- 900 g Beef Steak Mince
- 1 tbsp Rapeseed Oil
- 2 Medium Onions Chopped
- 1 carrots Chopped
- 600 g Chopped Tinned Tomatoes
- 350 ml Beef Stock
- 1 Bay Leaf
- 1 Sprig Fresh Thyme Leaves Stripped & Finely Chopped
- 4 tbsp Tomato Puree
Cooking Instructions
- Preheat the oven to 190C/170C Fan/Gas 5.
- Heat the rapeseed oil in a large pan. Add the onion and carrot and cook over a medium heat for 5 minutes, or until soft.
- Add the minced beef and cook for 3 minutes, to brown.
- Add the tomatoes, purée, beef stock, bay leaf and thyme.
- Cover and simmer for 30 minutes. Season.
- To make the topping, boil the potatoes until soft. Drain and mash, add the butter and cream. Season with salt and pepper.
- Spoon the meat into an ovenproof dish. Top with the mash and bake for 30 minutes, or until golden brown.