Description (Some HTML is OK)
Traditional, hearty and very satisfying!
Makes 4 servings
- 500g beef mince
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 1 tbsp tomato purée
- 300ml gravy/oxo (made from granules or powder)
- 11/2 tbsp Worcestershire sauce
- "some" thyme
- "some" Salt and freshly ground pepper (optional)
- 2 cloves garlic
- "some" rosemary
- For the topping
- 700g potatoes, peeled and chopped
- 2 tsp creamed horseradish
- 1 knob of butter
- 3 tbsp semi-skimmed milk
Preparation (Some HTML is OK)
1. Heat the oil in a large pan over a medium heat. Add the onion and cook, stirring, for 5 minutes. Add the mince, turn up the heat and cook for 5 minutes, stirring until browned. Add the tomato purée, cook for 1 minute, then pour in the stock, tomatoes, garlic, purée, bay leaf, Worcestershire sauce and thyme. Bring to the boil, then cover and reduce to a simmer for 20 minutes. Uncover and cook for 5-10 minutes, until most of the liquid is absorbed. Season, then spoon into a 2-2.5-litre ovenproof dish.
2. For the mash, cut the potatoes into medium-size chunks and put into a large pan of cold salted water. Bring to the boil and simmer for 15 minutes, or until tender. Drain and return to the pan to heat for 30 seconds to drive off the excess moisture. Mash with the milk and horseradish. Season and set aside.
Preheat the oven to 180C/fan160C/gas 4.
3. Spoon the mash onto the mince. Rough up with a fork and sprinkle with the cheese. Bake for 25 minutes, until the mash is golden and crisp in places.