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.
Related products
Ground Beef Chuck
Ground Dry-aged Wagyu and Angus Chuck with approx. 15% fat. Using the chuck for ground beef gives extra flavor due to its good marbling.
Stores :
Beef Stock
For our Beef stock/ Broth we simmer roasted beef bones for 24 hours to produce a flavorsome stock, which is then reduced for added richness and body.
Stores :