- 4 large potatoes, peeled and cut into quarters
- 4 tablespoons butter or margarine (for the potatoes)
- 2 onions, finely chopped
- 2 tablespoons cooking oil
- 2 cups vegetables – a mix of chopped
celery, chopped carrots, corn and/or peas
- 250-300g minced beef or lamb
(about 11⁄2 cups)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 1⁄2 cups stock or 400g can of tomatoes
Parsley, thyme or other herb, chopped
Let’s get cooking
Turn on the oven and set to 180°C. Grease a medium sized ovenproof dish.
Put potatoes in a saucepan, cover them with water and add a pinch of salt. Cook on the stove until they boil, then simmer over a low heat until they are soft.
Heat the oil in a large frying pan and add the chopped onions. Fry them over low heat until soft. If you have chopped carrots, you can fry them with the onions.
Add the minced meat to the pan and break it up so it all gets cooked, and add some pepper and salt, as well as the herbs (if you have them).
When the meat looks cooked, add in the stock or can of tomatoes and the remaining vegetables. Mix everything together, and cook on low heat for about 15 minutes.
Drain water off the potatoes, and use a masher or big fork to break up the potatoes (in the saucepan), adding the butter or margarine, and some pepper and salt.
Scoop all the meat and vegetable mixture into the ovenproof dish. Then carefully spoon all the potato mixture on top. Smooth it all with a fork.
Place into the oven and cook until the top is brown and delicious (about 30-40 minutes).