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 additional beef stock and a splash of balsamic vinegar
- 1 beef bouillon cube
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme or 3 sprigs fresh 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
Instructions
- 1. In a large skillet, heat olive oil over medium heat. Sauté minced garlic, chopped carrot, and celery until softened.
- 2. Increase heat to medium-high and add ground beef. Cook until browned while breaking up lumps.
- 3. Stir in flour and tomato paste; mix thoroughly. Pour in beef stock and Worcestershire sauce; add herbs and seasonings. Simmer uncovered for 30 minutes until thickened.
- 4. Meanwhile, boil cubed potatoes until tender (about 20 minutes). Drain and mash with warm milk, butter, and salt until smooth.
- 5. Layer the cooled beef filling in a baking dish; spread mashed potatoes on top. Dot with butter and sprinkle grated parmesan cheese.
- 6. Bake at 180°C (350°F) for 25-30 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice (approximately 400g)
- Calories: 520
- Sugar: 3g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 100mg