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Serves 4-6.
Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 2 carrots, chopped
- 2 courgettes, grated
- 10 button mushrooms, finely chopped
- 750 g beef mince
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 cup frozen peas.
- 1 cup beef stock
- 1 kg floury potatoes
- 2 tablespoons butter
- 3/4 cup milk
- 2 sheets frozen butter puff pastry
Method
Heat olive oil in a large saucepan and gently cook onion, garlic, carrots and courgettes until onion is tender. Increase the heat and add the mince to the pan, tossing at times until it is golden brown. Add the mushrooms, tomato paste, bay leaf, stock, 2 cups of water and salt and freshly ground black pepper to taste.
Bring to the boil and simmer for 1 hour. Thicken with 2 tablespoons flour mixed with ΒΌ cup cold water. Stir through peas.
Meanwhile cook potatoes in water until tender, drain well and mash with butter and milk.
Preheat the oven to 200 C.
Line a large baking dish with pastry. Pour over mince and then top with mashed potato. Cook for 30 minutes until pastry is golden.
