for 4 servings
- 2 ½ cups floury potatoes
- ⅜ cup hot milk
- soft butter (for the dish)
- 5 cups Minced Beef
- 2 tablespoons vegetable oil
- 1 onion (diced)
- 2 carrots (diced)
- 1 stick Celery (peeled and diced)
- 1 cup Meat stock
- ½ cup grated Cheese (e. g. Cheddar or Emmentaler)
Place the potatoes in a pot of salt water and bring to the boil. Simmer for around 25 minutes with the lid half on. Drain, leave to cool a little and then mash. Stir in the milk to create a thick mixture. Season with salt and nutmeg.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and brush a pie dish with butter.
Fry the meat in hot oil. Add the diced vegetables and fry for a few minutes. Stir in the tomato purée and deglaze with the stock. Bring to the boil and season with salt and ground black pepper. Transfer the mixture to the pie dish.
Steps 7 and 8
Top the minced meat with the mashed potatoes so that all the meat is covered.
Step 9 and 10
Sprinkle with the grated cheese and bake for 40-45 minutes until golden brown.