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Preparation time:
15 minutes
Cooking time:
75 minutes
Serves:
4
Calories:
350
(per serving)
Fat:
11
g (per serving)
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Ingredients
450g/1 Ib lean minced beef
Garlic Clove, crushed
Onion, chopped
1 tbsp plain flour
300ml/1/2 pint beef stock
2 tbsp tomato puree
1 Celery Stick, chopped
3 tbsp fresh parsley
1 tbsp Worcestershire sauce
675g/1 1/2 Ib potatoes, diced
2 Carrots, diced
25g/1oz butter
3 tbsp skimmed milk
Salt & Pepper
Dry fry the mince in a large pan until browned. Add the garlic and onion and cook for a further 5 minutes. Stir in the flour and cook for 1 minute. Blend in the beef stock and tomato puree. Add the celery, 1 tbsp of the parsley and the Worcestershire sauce. Season. Bring this mixture to the boil and then reduce heat and simmer for 20 minutes. Spoon mixture into a oven proof dish.
Meanwhile boil the potatoes and carrots for 10 minutes in a saucepan. Drain and mash them together with the butter, milk and the remaining parsley. Season to tastel Spoon the potato over the beef mixture and cover it completely.
Cook in a preheated over 190C/375F/Gas mark 5 for 45 minutes. Serve with green beans.
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