Ingredients
- Filling
250g swede, peeled & chopped
200g carrots, peeled & chopped
a generous knob of butter
2 1/2 tbsp vegetable oil
450g minced beef
1 large onion, finely chopped
100g leek, finely chopped
100g red pepper, finely chopped
150g button mushrooms, diced
4 medium tomatoes, skinned, de-seeded & chopped
1 tbsp tomato puree
2 tsp Worcestershire sauce
1/2 tsp dried mixed herbs
350ml beef stock - Topping
675g potatoes, peeled & cut into chunks
50g unsalted butter
6 tbsp milk
salt & a little white pepper
225g frozen peas, cooked
1 egg, beaten
1 clove garlic, crushed
Method
- Cook the carrots and swede in boiling lightly salted water for 20 minutes or until tender and then mash with the knob of butter until smooth.
- Heat half a tablespoon of the oil in a large non-stick frying pan and sauté the minced beef for 7 or 8 minutes or until the liquid has been evaporated. Remove the beef from the pan and set aside.
- Heat the remaining 2 tablespoons of oil in a fairly large casserole and sauté the onion and leek for 3 minutes.
- Add the red pepper and sauté for 2 minutes, then add the mushrooms and garlic and sauté for 4 minutes.
- Add the tomatoes and sauté for 3 minutes. Return the cooked mince to the pan together with tomato puree, Worcestershire sauce, herbs, bay leaf and beef stock and simmer for about 30 minutes. Season to taste.
- Meanwhile, boil the potatoes for 15 to 20 minutes, then drain. Return the cooked potatoes to the empty saucepan and mash together with butter, milk salt and pepper until smooth.
- Place the mashed carrots and swede in the base of a glass ovenproof dish (approximately 18cm diameter / 7.5 cm deep) or use mini dishes to make individual portions. Arrange the meat on top, then cover with a layer of cooked peas and top with a layer of potato.
- Brush the potato with the beaten egg and cook under a preheated grill for 6 to 7 minutes or until the top is browned.
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