for 6 servings
- 2 ⅔ cups floury potatoes (diced)
- 5 cups Beef
- 4 tablespoons vegetable oil
- 2 carrots (diced)
- 2 sticks Celery (diced)
- 2 onions (diced)
- 1 tablespoon tomato puree
- 1 tablespoon flour
- 1.333 cups Meat stock
- ⅜ cup hot milk
- ½ cup Cheddar cheese (grated)
- butter (to grease the dish)
Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7.
Cook the potatoes in salt water for 25 minutes until tender.
Fry the meat in hot oil. Add the vegetables and then stir in the tomato puree. Dust with flour and add the stock. Season with salt and ground black pepper, bring to the boil and then remove from the heat.
Drain and mash the potatoes. Stir in the hot milk and the cheese and season with salt, ground black pepper and nutmeg.
Grease a baking dish and fill with the meat mixture. Place the mashed potatoes on top and spread evenly. If desired created a patten on top with a fork. Bake for 45 minutes until golden brown.