Another hearty comfort dish, that can take you back to childhood meals at home.
- 1 tbsp olive oil
- 500 g minced beef
- 1 onion
- 1 large carrot
- 1 clove garlic
- 2 tsp fresh rosemary
- 1 tin chopped tomatoes
- 2 tsp Worcestershire sauce
- 1 tbsp tomato purée
- 250 ml beef stock
- Maldon salt
- Ground black pepper
- 2 lb potatoes
- 1 oz butter
- Splash milk or cream
Heat oven to 180 deg C or set up BGE to indirect 121 deg C (250 deg F).
Heat the oil in a large pan and fry the chopped onion and diced carrot until softened. Add the chopped rosemary and minced garlic and fry them for a few moments before adding the mince beef and sealing it for a few minutes. Add the tinned tomatoes, tomato purée, Worcestershire sauce and the stock before seasoning with salt & pepper.
Simmer over a low heat for at least 20 minutes (or smoke over hickory in the BGE for 1 hour, checking it every 20 minutes and adding more liquid if necessary) until the meat is cooked and the sauce is thickened.
Meanwhile, peel and halve the potatoes and cook for 10-15 minutes until tender, then drain and mash. Add butter, a splash of milk or cream and salt and pepper to the mashed potato.
Place the meat sauce in an oven-proof dish (or divide between four smaller pie dishes) and top with the mashed potato.
'Rough-up' the surface of the potato with a fork and place in the oven (or back on the BGE) for 45 minutes until golden and bubbling.
Serve with fresh steamed veggies.