- 2 T oil
- 1 kg beef mince
- 1 onion, diced
- 3 stalks celery, thinly sliced
- 2 carrots, diced
- 4 cloves garlic, chopped
- 2 T flour
- 4 T Worcestershire sauce
- 2 cups good-quality beef stock
- 2 bay leaves
- 1 t dried thyme or oregano
- 1 T tomato paste
- 1 kg potatoes, mashed
- 100 g cheddar cheese, grated
- 3 T butter
- ½ t nutmeg
- salt and white pepper, to taste
1. Preheat the oven to 180°C. Heat the oil in a large pan. Add the beef and cook until golden brown and any liquid has evaporated. Add the vegetables and cook for a few minutes, then sprinkle with flour.
2. Add the Worcestershire sauce, stock, herbs and tomato paste. Bring to the boil. Cover and simmer for 30 minutes. If you need to add some water. Season.
3. Mix the cheese with the mashed potatoes, butter and nutmeg and season to taste. Place the meat into an ovenproof dish – I cook it in a cast-iron pan that I cook the meat mixture in. Spread the mashed potato over the meat and sprinkle over some nutmeg.
4. Roughen up the surface a bit using a fork so that the tips go crispy in the oven. Bake for 20 minutes or until golden brown and the meat sauce is bubbling. It’s a family tradition to serve it with frozen peas!