Ingredients
100g carrot, peeled and chopped
225g potatoes, peeled and chopped
1 tbsp olive oil
1 small onion, peeled and chopped
25g red pepper, deseeded and diced
1 small garlic clove
175g lean mince beef
1 tbsp freshly chopped parsley
2 tsp tomato puree
100ml chicken stock
15g butter
1 tbsp milk
1 egg, beaten
225g potatoes, peeled and chopped
1 tbsp olive oil
1 small onion, peeled and chopped
25g red pepper, deseeded and diced
1 small garlic clove
175g lean mince beef
1 tbsp freshly chopped parsley
2 tsp tomato puree
100ml chicken stock
15g butter
1 tbsp milk
1 egg, beaten
Method
- Put the carrot into a saucepan, cover with the boiling water and cook for 5 minutes. Add the potatoes and cook for a further 15 minutes.
- Meanwhile, heat the oil in a frying pan and sauté the onion and red pepper for 3-4 minutes. Add the garlic and sauté for 1 minute. Add the minced beef and sauté until browned. At this stage it is a good idea to chop the meat in a food processor for a few seconds to give it a smoother texture.
- Return to the pan, add the parsley, tomato puree and chicken stock, bring to the boil then cover and simmer for 5 minutes.
- When the potato and carrot are cooked, drain and mash with the butter and milk.
- Spoon the meat into 3 ramekins about 10cm in diameter. Top with the mashed potato and carrot. Brush with a little of the beaten egg, then heat through in an oven preheated to 180°C/350°F.
- Remove from oven and place under a preheated grill until top of mash is lightly golden.
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