On a few occasions this month the weather has been on the chilly side, and all you really need is comfort food. This is a simple but delicious dish on a cold winter night. I add tomato puree and mustard to the filling, which might otherwise be slightly bland.
Ingredients Serves 2 to 3
250g minced beef
2 large potatoes
1 large onion
2 cloves of garlic (or to taste)
2 tbsp tomato puree
1 tsp mustard.
A little butter or oil
Salt and pepper
The Cooking Pre-heat the oven to 180c
Peel and slice the potatoes, but not too thinly otherwise, they’ll turn to mush! Put them in some water, bring to the boil and simmer for about 5 minutes. When done, drain them and set them aside. While they are simmering, peel and chop the onion and the carrots small and set aside too.
Ordinarily I keep things simple although I admit I do faff about a little bit here, but there is a good reason for this. I thoroughly brown the mince, which means cooking on high heat because if it’s not hot enough the meat will release all its water without it evaporating and rather than frying, it stews in its own juices, which makes it rubbery, grey and chewy. So, on a HIGH fry the mince until it’s well browned, then set aside.
Cook the onion, garlic and carrots in the same pan for about 5 minutes until the onion is soft and they’ll take on the flavour of the beef, and then mix the whole lot together. Now re-add the meat to the pan along with the mustard and tomato puree, salt and pepper. Fry it for a couple more minutes, stirring so that the flavour is evenly distributed.
Put the meat mixture into the oven dish and top with overlapping sliced potato. Sprinkle with a pinch of salt and dot with butter or brush with oil, you don’t need much, just enough to moisten the potato so they will brown when cooking.
Now into the oven for approximately half an hour or until the potatoes are nicely browned and crispy.