Serve :
4-6 People

Cooking time :
45 Mins

Prep time :
30 mins

Course :
Dinner

Detail :

A classic British dish. Nothing pretty or flash, just good tasty comfort food. Using a good ground beef makes all the difference, we prefer to use the chuck for grinding as it has a 80/20 fat for a great flavour. A little fat is needed in the minced beef, but it shouldn’t be too fatty.

Ingredients

1 onion (chopped)

1 carrot (chopped)

1 clove garlic (chopped)

2 tsp fresh thyme (Picked)

1 tablespoon Olive oil

2x 500g Sloane’s Ground Beef Chuck

1 tablespoon plain flour

1 tablespoon tomato puree

1 tsp Worcestershire sauce

500ml Sloane’s Beef stock

Salt & Pepper

1kg large Potatoes

100ml Milk

100g butter

Salt & Pepper

Methods

  • In a large pan, slowly cook the carrots, onion and garlic until the onion is soft.
  • Turn up heat and add mince, stirring constantly till browned.
  • Some fat will come out, but don’t remove it, this will be used to make a ‘roux’ to thicken the mix.
  • Next add the flour and stir through so it soaks up the fat. Cook for a few minutes, then add the tomato puree, thyme and Worcestershire sauce and stir well.
  • Gradually add stock, bring to the boil and simmer for about 45 min. Season.
  • Cut your potatoes into large chunks and boil in lightly salted water until soft. Once soft, drain and leave to steam for 5 minutes before mashing.
  • Finish the mash by placing the milk and butter in the pan used to boil the potatoes, return to the heat and warm gently until the butter has melted.
  • Add the potatoes and mash using either a potato masher or potato ricer. Stir well and season with salt and pepper.
  • Add the beef mix to an oven proof dish, top with the mashed potato and flatten with a fork making some ridges that will go extra crispy when cooked.
  • Place in a preheated oven at 200°C for 30-40 mins until the potato is a golden and crispy on top.