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- bake
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1.0|tbsp|Olive Oil|olive oil.jpg|14.18
450.0|g|Minced Keema|minced keema.jpg|450.0
1.0|pc|Onion Chopped Finely|chopped onions.jpg|75.0
2.0|pc|Carrots Chopped Finely|carrots finely chopped.jpg|150.0
2.0|pc|Bay Leaves|bay leaf.jpg|150.0
3.0|sprig|fresh Thyme|Fresh Thyme.jpg|1.5
1.0|pinch|Worcester Sauce|Worcestershire Sauce.jpg|0.72
2.0|tbsp|Tomato Puree|tomato puree.jpg|28.36
400.0|g|Chopped Tomatoes|chopped tomatoes.jpg|400.0
290.0|ml|Beef Stock|Beef Stock.jpg|290.0
1.0|kg|Maris Piper Potatoes Peeled And Quartered For Topping|maris piper potatoes peeled and quartered for topping1.jpg|1000.0
1.0|stick|Butter For Topping|butter for topping.jpg|30.0
120.0|ml|Milk For Topping|milk.jpg|120.0
0.0|as required|Salt for topping|salt1.jpg|20.0
0.0|as required|Pepper for topping|pepper.jpg|0
1.
Preheat oven to 190°C.
2.
Add olive oil to a large frying pan and over medium-low heat add the beef, onion and carrot.
Stir until the beef is browned and the vegetables are softened.
3.
Add the bay leaves and thyme and stir through for a minute or so.
Stir in the Worcester sauce (optional), tomato puree, chopped tomatoes and stock.
Cover and simmer for 30 minutes.
Season to taste.
4.
Meanwhile, boil the prepared potatoes until soft.
Drain and then mash them, adding the butter and milk until you have a nice smooth, but not too stiff, mash.
Season to taste.
5.
Pour the mince mixture into a large casserole dish and cover with mash.
Bake in the oven for 30 minutes or until golden brown.
6.
Spoon onto warmed plates and serve with steamed/boiled garden peas and/or string beans with some garden mint.
7.
Serve and enjoy!
1:0 Hrs
4 persons
entree
meat,comfort food
spicy