1 tablespoon dripping (fat from roasted meat)
1 large onion, chopped
1 garlic clove, crushed
1 lb (450 g) minced beef
1 tablespoon flour
226 g (8 oz) canned tomatoes
2/3 cup (150 ml) 1/4 pt stock
salt and pepper
1 teaspoon dried basil or marjoram
8 oz (225 g) potatoes, peeled, cooked and mashed
1 lb (450 g) parsnips, cooked and mashed
1/2 stick (4 Tbsp) 2 oz (50 g) butter
1 large onion, chopped
1 garlic clove, crushed
1 lb (450 g) minced beef
1 tablespoon flour
226 g (8 oz) canned tomatoes
2/3 cup (150 ml) 1/4 pt stock
salt and pepper
1 teaspoon dried basil or marjoram
8 oz (225 g) potatoes, peeled, cooked and mashed
1 lb (450 g) parsnips, cooked and mashed
1/2 stick (4 Tbsp) 2 oz (50 g) butter
method
1. Melt the dripping in a saucepan and fry the onion and garlic until softened.
2. Add the beef and fry for 10 minutes or until browned.
3. Stir in the flour, then add the tomatoes, stock, salt, pepper and herbs.
4. Bring to the boil, cover and simmer for 15 to 20 minutes.
5. Turn the beef mixture into a baking dish.
6. Mix together the mashed potatoes and parsnips and add the butter, salt and pepper.
7. Beat well, then spread or pipe over the top of the beef mixture.
8. Bake in a preheated moderately hot oven 200°C (400°F) Gas mark 6 for 25 to 30 minutes or until the top is beginning to brown.
2. Add the beef and fry for 10 minutes or until browned.
3. Stir in the flour, then add the tomatoes, stock, salt, pepper and herbs.
4. Bring to the boil, cover and simmer for 15 to 20 minutes.
5. Turn the beef mixture into a baking dish.
6. Mix together the mashed potatoes and parsnips and add the butter, salt and pepper.
7. Beat well, then spread or pipe over the top of the beef mixture.
8. Bake in a preheated moderately hot oven 200°C (400°F) Gas mark 6 for 25 to 30 minutes or until the top is beginning to brown.
serving amount
serves 4
rate this recipe
9.6
out of 10
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