Ingredients

The following ingredients have 4 Servings
  • For mash topping:
  • 700 g Potatoes (peeled and quartered)
  • 25 g Butter
  • 15 g Extra butter (to dot on top)
  • Salt & Pepper
  • For base:
  • 1 tbsp Rapeseed oil
  • 1 Onion (finely diced)
  • 10 g Dried Porcini mushrooms (rehydrated or 50g Mushrooms, chopped)
  • 2 Tomatoes (finely chopped)
  • 3 tbsp Ketchup
  • ½ tsp Dried English mustard powder
  • ¼ tsp Mixed herbs
  • 300 ml Beef or lamb stock (made with 1 stock cube)
  • 350 g Cooked beef or lamb (ground or finely chopped)
  • Pepper

Instruction

  • Boil potatoes for 15 – 20 minutes in boiling water and then drain immediately (or they will go soggy).
  • Meanwhile fry the onion gently in 1 tbsp of oil in a large pan for 5 minutes.
  • Add the mushrooms and fry for another minute.
  • Add the tomatoes, ketchup, mustard powder, herbs, stock and pepper.
  • Bring to the boil then simmer for 5 minutes.
  • Transfer the mixture to a dish.
  • Mash the potatoes with the butter, salt and pepper.
  • Place the mash on the meat, (I find piping is the easiest option), then fluff up with a fork if desired.
  • Dot the mash with flecks of butter and bake in the oven at 200°C for 25 minutes or until browned.
  • Serve with your favourite vegetables.