1 kg (2.2 pounds) beef mince
1 large onion, diced
40 grams (1.4 oz) butter
2 tablespoons instant gravy powder
1 bay leaf
5 sprigs fresh thyme
2 cups beef stock (broth)
1/2 cup frozen peas
1 large carrot, finely diced
Salt and fresh ground black pepper, to taste
The sort of dish you want to eat in on a rainy cold night, in front of the television. All you need is a big spoon.
Pairs well with ….. salad leaves tossed in red wine vinegar and olive oil
For the Mash:
1 kg (2.2 pounds) potatoes, peeled and quartered
50 grams (1.7 ounces) butter
2 cups grated cheddar cheese
1 1/2 teaspoons garlic powder
1/4 teaspoon white pepper
1 tablespoon Dijon mustard
Hints and tips:
Swap the cheddar cheese for 3/4 cup of fresh grated Parmesan cheese.
Melt the butter in a medium size oven proof saucepan to medium heat and saute the onion until soft. Increase the heat and add the beef mince, cook, breaking up any lumps with a wooden spoon.
Once the beef is browned, add the bay leaf, thyme and gravy powder. Stir to combine. Add the beef stock, bring to the boil and then simmer, covered for 30 minutes. If you prefer a drier beef, leave to simmer a little longer until liquid has evaporated. Once cooked, turn off the heat and add the peas and carrots, cover and set aside.
Add the potatoes to a saucepan, cover with water and bring to the boil on a high heat. Once tender, drain and mash. While hot add the butter, cheese, mustard, garlic powder and pepper.
Gently spoon the mash over the beef, do not smooth over, you want a rough finish. Use a fork to spread the mash. Place in a preheated oven, 200C (390F) until the top has changed colour and is a bit crusty.
Note: The carrots will be a little crunchy, cooking just slightly in the oven. This gives the beef a nice texture.