An English casserole with beef and potatoes.
Ingredients
Filling:
- 2 tablespoons vegetable oil
- 1 medium onion, finely diced
- 1 large carrot, diced into small cubes
- 450 g ground beef
- 2 tablespoons tomato paste
- 300 ml hot beef stock
- 2 tablespoons Worcestershire sauce
- 1 tablespoon fresh thyme leaves
- salt and freshly ground black pepper
Potato Purée:
- 350 g potatoes
- 350 g parsnips or parsley root
- 3 tablespoons milk
- 2 pinches grated nutmeg
- 60 g grated cheddar cheese
Preparation
Filling: In a large pan, heat the oil and sauté the onion and carrot over medium heat, stirring frequently for about 5 minutes. Add the ground beef, increase the heat, and cook, stirring for 5 minutes. Add the tomato paste and cook for 1 minute. Pour in the hot stock and Worcestershire sauce. Bring to a boil, cover, reduce the heat, and simmer for 20 minutes. Uncover and cook for 7 – 10 minutes until most of the liquid evaporates. Add the thyme, season with salt and freshly ground black pepper. Transfer to a small baking dish about 17 x 17 cm (up to 2 liters in capacity).
Potato Purée: Peel and cut the potatoes and parsnips or parsley root into medium-sized pieces. Place in a pot, cover with cold water, add salt, and bring to a boil. Cook covered for 15 minutes until the vegetables are soft. Drain, let steam off for a moment, add milk and nutmeg, and mash until smooth with a potato masher. Season with salt and pepper. Preheat the oven to 180 degrees Celsius. Spread the purée over the meat, sprinkle with grated cheddar cheese. Bake for 25 minutes until the top is golden brown (I also turned on the grill function for another 3 – 4 minutes at the end to get a more golden-brown top).
