by cheekychic » Mon Nov 26, 2007 2:43 pm
Serves 6
1 tablespoon Olive Oil
2 onions finely chopped
2 garlic cloves finely chopped
1.5lb good quality ground beef
2 carrots finely chopped
Salt & pepper
1 tablespoon flour
8 fl oz beef stock
4 fl oz red wine
Worcestershire sauce
For the mashed potatoes
1.5lb floury potatoes
2oz butter
2 tablespoons of cream or milk
Salt & pepper
Preheat oven 180c/350f
Heat the oil in a large casserole dish and fry the onion until softened, then add the garlic, stir well
Raise the heat and add the meat. Cook quickly to brown, then drain. Add carrots and season well with salt & pepper
Stir in the flour and add the stock and wine. Stir well and heat until simmering and thickened.
Cover the casserole dish and cook in the over for about 1 hour. Check the consistency from time to time and add a little more stock or wine if required. The meat mixture should be quite thick but not dry. Season with salt & pepper to taste and a little Worcestershire sauce.
While the meat is cooking, make the mashed potato. Cook the potatoes in a large saucepan of boiling water fo 15-20 minutes. Drain well and mash until smooth. Add the butter and cream and season well with salt & pepper.
Spoon the meat mixture into an ovenproof serving dish and spread the potato on top.
Increase the oven temperature to 200c/400f and cook the pie for 15-20 minutes in the top of the oven until golden brown. You might want to sprinkle cheese over the potato and finish it off in a broiler.
Serves 6
1 tablespoon Olive Oil
2 onions finely chopped
2 garlic cloves finely chopped
1.5lb good quality ground beef
2 carrots finely chopped
Salt & pepper
1 tablespoon flour
8 fl oz beef stock
4 fl oz red wine
Worcestershire sauce
For the mashed potatoes
1.5lb floury potatoes
2oz butter
2 tablespoons of cream or milk
Salt & pepper
Preheat oven 180c/350f
Heat the oil in a large casserole dish and fry the onion until softened, then add the garlic, stir well
Raise the heat and add the meat. Cook quickly to brown, then drain. Add carrots and season well with salt & pepper
Stir in the flour and add the stock and wine. Stir well and heat until simmering and thickened.
Cover the casserole dish and cook in the over for about 1 hour. Check the consistency from time to time and add a little more stock or wine if required. The meat mixture should be quite thick but not dry. Season with salt & pepper to taste and a little Worcestershire sauce.
While the meat is cooking, make the mashed potato. Cook the potatoes in a large saucepan of boiling water fo 15-20 minutes. Drain well and mash until smooth. Add the butter and cream and season well with salt & pepper.
Spoon the meat mixture into an ovenproof serving dish and spread the potato on top.
Increase the oven temperature to 200c/400f and cook the pie for 15-20 minutes in the top of the oven until golden brown. You might want to sprinkle cheese over the potato and finish it off in a broiler.