Ingredients
- 1 kg beef or lamb shoulder cut, cubed
- 1 brown onion, diced
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery sticks, diced
- 2 tbsp tomato paste
- 2 tsp dried oregano
- 2-3 sprigs of fresh thyme or rosemary
- 400g can diced tomatoes
- 250g cherry tomatoes, quartered
- 1 tsp chicken or beef stock powder (or 1 cube)
- Pinch sea salt and pepper
- 1/3 cup frozen peas
For potato mash
- 6-8 white potatoes, peeled and diced
- Water for boiling
- 1 1/2 tbsp butter
- 1 1/2 cup tasty cheese, shredded
- 1 cup milk
- 1 tsp dried oregano
- Good pinch salt and pepper
- 2-3 fresh rosemary sprigs
Method
- Add the peeled and diced potatoes to a large deep saucepan, fill half full with water. Place on medium to high heat with a lid on, boil the potatoes until they are soft when pricked with a fork. Drain and place back in the pot
- Add the butter and half of the milk, using a masher mash the potatoes until they are smooth. Add the remaining milk, cheese, dried oregano and good pinch of sea salt and mash through.
- Attach the meat grinder attachment to your KitchenAid mixer, with the medium grinding plate. Turn the mixer to speed 4 and feed the cubed beef or lamb through the grinder and set aside.
- Heat up a large oven proof heavy base fry pan with deep sides or a casserole dish to medium high heat. Add the diced onion and garlic, sautƩ for a few minutes while stirring until the onions start to become translucent. Add the diced carrot and celery, sautƩ further for 5-8 minutes or until the vegetables start to become soft.
- Stir in the tomato paste and allow to cook for a further few minutes before adding in the herbs, the can of diced tomatoes, fresh tomatoes, stock powder and a good pinch of salt. Stir through, turn down to medium heat and allow to simmer for 10 minutes. Remove from the heat and stir through the frozen peas.
- Spoon the mashed potatoes over the top of the mince filling. Using a fork fluff up the top layer so when it cooks it becomes crispy. Sprinkle over a little extra grated cheese and place the fresh rosemary sprigs on top.
- Bake in an oven at 180C for 30 minutes or until golden and crispy on the top.
