Yorky
RIP 21/01/2024
- Joined
- 3 Oct 2016
- Local time
- 9:16 PM
- Messages
- 16,220
Ingredients.
3 large potatoes, peeled and cubed (750 gm)
milk and butter
2 tablespoons olive oil
2 medium onions, chopped
6 garlic cloves, crushed
400 g minced (ground) beef
500 ml beef stock
3 tomatoes, peeled and chopped
1 large carrot, diced
dried parsley
freshly ground black pepper
salt
Method
Boil the potatoes in salted water until cooked (around 15 minutes). Drain and mash with a little milk, a pat of butter, salt and freshly ground black pepper. Keep aside.
Heat the oil in a wok or large pan. Add the onions and garlic and fry until golden brown (around 5 minutes). Add the minced (ground) beef and stir fry for a few minutes then add the stock and season with salt and pepper. Add the chopped tomatoes. Bring to the boil and simmer for 30 minutes.
Add the diced carrot and continue to simmer for a further 60 minutes. Remove the beef mixture from the pan with a slotted spoon and place in an oven proof dish, leaving approximately 25 - 30 mm space at the top. Add some of the stock until the beef mixture is just covered.
Using a palette knife, carefully lay the mashed potatoes on top of the beef mixture starting with the circumference
and then the centre until it is completely covered. Fork over to level the potatoes and sprinkle with dried parsley.
Grill until golden brown.
3 large potatoes, peeled and cubed (750 gm)
milk and butter
2 tablespoons olive oil
2 medium onions, chopped
6 garlic cloves, crushed
400 g minced (ground) beef
500 ml beef stock
3 tomatoes, peeled and chopped
1 large carrot, diced
dried parsley
freshly ground black pepper
salt
Method
Boil the potatoes in salted water until cooked (around 15 minutes). Drain and mash with a little milk, a pat of butter, salt and freshly ground black pepper. Keep aside.
Heat the oil in a wok or large pan. Add the onions and garlic and fry until golden brown (around 5 minutes). Add the minced (ground) beef and stir fry for a few minutes then add the stock and season with salt and pepper. Add the chopped tomatoes. Bring to the boil and simmer for 30 minutes.
Add the diced carrot and continue to simmer for a further 60 minutes. Remove the beef mixture from the pan with a slotted spoon and place in an oven proof dish, leaving approximately 25 - 30 mm space at the top. Add some of the stock until the beef mixture is just covered.
Using a palette knife, carefully lay the mashed potatoes on top of the beef mixture starting with the circumference
and then the centre until it is completely covered. Fork over to level the potatoes and sprinkle with dried parsley.
Grill until golden brown.
