- 2 medium sized carrots
- 2 sticks of celery
- 4-6 medium / large potatoes
- 1 small onion
- 2 tablespoons of sunflower oil
- Stock cube, chicken or beef– I pint of stock
- A large glug of sherry
- Small pack of mince beef
- Knob of butter
- Splash of milk
This is my mashed up version of this dish – usually using what’s in the fridge as opposed to the traditional method. If you are a puritan to the original ‘no messing with the ingredients’ type of cook you won’t like this one. However, I’m a believer of using up what you have and that means adapting. I’ve used courgettes, peppers etc in past.
Get the potatoes, carrots and celery washed and chopped and ready to go before you even start cooking the mince. When ready turn the oven onto gas mark 7. Get the potatoes on to boil for 20 mins before mashing with butter and milk. Whilst this is on start cooking the mince.
Put 2 tablespoon of oil in a pan on a medium heat – cook the mince in batches ensuring it’s well cooked and just before it’s starting to crisp pour in a glug of sherry or wine and let it reduce to almost nothing, then remove the cooked mince and place in dish. Now chop and cook the onion in the flavoured oil and also remove. You may need to add a bit more oil. Do the same with the carrots and celery cooking for 2/3 mins. Put everything you’ve cooked so far into the pan and simmer while you make the stock, add this and then let this reduce to about half the liquid.
Pour this meat and veg combo into the dish that’s to go in the oven. Scoop the mash on top forming peaks with a fork. Place in oven on middle shelf for 20 mins. You can always brown under the grill for 5 mins if you want the top to crisp up a bit. You can see from my pictuire that I didn’t do this… hungry kids to feed.