Ingredients
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500 g lean ground beef
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2 tablespoons olive oil
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1 medium onion
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3 medium carrots
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4 cloves garlic, approximately
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1 teaspoon English mustard
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1 tablespoon tomato puree
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1 teaspoon beef extract or 1 teaspoon yeast extract
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2 teaspoons oregano
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salt and pepper
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5 large potatoes, cubed
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75 g mature cheddar cheese, grated
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25 g butter
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1 dash milk
Instructions
- The filling: Finely chop the onions and garlic and gently fry until transparent in the olive oil.
- (approx 3 minutes) Cube the carrots and put those into the pan with the onions and the garlic, cook for another 2 or so minutes.
- Add the rest of the ingredients.
- If too dry add a little water.
- When cooked put into a ovenproof casserole.
- The topping: Boil the potatoes until cooked.
- Mash them adding the milk and half of the butter.
- Add the grated cheese and mix well.
- Put the mash mix on top of the filling.
- You may wish to sprinkle some Parmesan cheese on top of this.
- Slice the tomatoes and place on top of the topping, putting a knob of butter on each tomato.
- Bake in a moderate oven for 40- 50 minutes, until the tomatoes are cooked, and the top is brown and slightly crispy.