500g minced beef
5 large sweet potatoes, quartered
2 tablespoons butter
pinch of nutmeg
salt, to taste
pepper, to taste
2 tablespoons vegetable oil
2 medium onions, diced
1 stalk celery, finely chopped
1 medium carrot, diced
1 teaspoon dried thyme
1/2 teaspoon chilli flakes
3 tablespoons flour
150ml beef stock
2 tablespoons tomato puree
2 tablespoons worcestershire sauce
Preheat oven to 190 degrees C (Gas Mark 5).
Bring large pot of water to a boil, cook potatoes until tender, about 20 minutes; drain.
Add milk, butter, nutmeg, salt and pepper to potatoes and mash until smoo th and fluffy.
Saute onions, carrot, and celery in oil over medium heat for 5 minutes.
Sprinkle with thyme and chilli flakes.
Add ground beef, and cook until no longer pink.
Sprinkle with flour, then pour in beef stock, tomato paste,worcestershire sauce, salt & pepper; stir well.
Reduce heat and cook for 5 minutes.
Spread meat mixture in a square casserole, spread mashed potatoes over and bake 35-45 minutes until heated through.
Place under broiler for 1 minute.
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