- Preparation
- 25 min
- Cooking
- 65–75 min in stages
- Chilling / resting
- Cool if storing
- At service
- 5 min
Working estimates for the original recipe. Chilling and make-ahead time are separate; larger batches need extra planning.
Ingredients
- 500 g beef mince
- 1 whole onion
- 2 whole carrots
- 1 tbsp olive oil
- 1 tbsp tomato purée
- 1 tbsp plain flour
- 350 ml beef stock
- 1 tsp dried thyme
- 900 g potatoes
- 50 g butter
- 100 ml milk
- salt and black pepper
Method
- Brown mince in oil in a wide pan. Add finely chopped onion and carrots and cook for 10 minutes.
- Stir in tomato purée and flour for 1 minute. Add stock and thyme, then simmer 25–30 minutes until thick. Season.
- Meanwhile boil peeled chopped potatoes until tender. Drain, mash with butter and warm milk, then season.
- Spoon filling into a roughly 24cm baking dish, cover with mash and roughen with a fork.
- Bake at 200°C / 180°C fan for 25–35 minutes until golden and the centre is steaming hot, reaching 75°C for 30 seconds.
Make ahead
Assemble the day before, cool promptly and refrigerate. Bake from chilled allowing additional time; check the centre temperature.
Ingredient notes & kitchen guidance
Ingredients include: Milk, Wheat / gluten. Check all packaging, especially stock, bread, pastry, sauces and chocolate, for other allergens and cross-contact information.
Kitchen-testing edition. Quantities scale; cooking times do not. Adjust pans and batches, and round whole items sensibly. Check every ingredient label for allergens. Cool cooked food promptly, refrigerate within two hours and use within 48 hours; reheat only once until steaming throughout. Food storage guidance.