Ingredients
Scale
- 1.5 tablespoons olive oil
- 2 garlic cloves, minced
- 1 carrot, finely chopped
- 2 celery stalks, finely chopped
- 750 grams ground beef
- 40 grams all-purpose flour
- 55 grams tomato paste
- 500 millilitres beef stock
- 125 millilitres beef stock (or substitute with a splash of balsamic vinegar)
- 1 beef bouillon cube
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 1.2 kilograms potatoes, peeled and cubed
- 165 millilitres warm milk
- 30 grams butter
- 20 grams grated parmesan cheese
- 30 grams butter (for topping)
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté minced garlic, chopped carrot, and celery until softened.
- Increase heat to medium-high and add ground beef, browning it while breaking it apart.
- Stir in flour and tomato paste, then add beef stock, bouillon cube, thyme, salt, and pepper. Simmer uncovered for 30 minutes.
- Boil cubed potatoes in salted water until tender (about 20 minutes). Drain and mash with warm milk and butter until smooth.
- Spoon the beef filling into a baking dish and spread the mashed potatoes on top.
- Dot with butter and sprinkle grated parmesan cheese before baking at 180°C (356°F) for 25–30 minutes or until golden brown.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice (240g)
- Calories: 370
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 65mg