A dish of favorite children’s products. Energy booster for long and tough day with serious physical effort. Serve with a salad of summer tomatoes.
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 6
- Difficulty Level Easy
Ingredients
- 55 g butter
- 1 large onion, finely chopped
- 1 celery stalk, finely diced
- 1 large carrot, finely diced
- 450 lean minced beef
- 1 tbsp plain flour
- 240 ml hot chicken stock
- 2 tbsp chopped fresh parsley
- 1 tbsp tomato puree
- Salt
- Pepper
- 900 g peeled potatoes
- 3-4 tbsp milk
- 2 tsp spicy brown mustard
Nutrition Info
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1 portion 400 kkal
Instructions
- Melt 15 g butter in a frying pan over moderate heat. Add the onion, celery and carrot and cook until the onion is soft, stirring occasionally.
- Add the beef and fry, stirring until it is brown and crumby.
- Sprinkle the flour evenly over the surface and stir it into the meat and vegetables.
- Gradually add the stock, stirring well= Stir in the parsley and tomato puree. Season with salt and pepper.
- Bring to a simmer, then cover and cook over very low heat, stirring occasionally for 45 minutes.
- Meanwhile, cook the potatoes in boiling salted water until they are tender. Drain well.
- Put the potatoes in a bowl and mash them. Add the remaining butter and just enough milk to make a soft fluffy texture. Season to taste with salt and pepper.
- Preheat 200 C / 400 F oven.
- Stir the mustard into the beef mixture, then turn it into a baking dish. Cover with a near layer of potatoes and seal to the sides of the dish. If you wish sprinkle some cheese for decoration. Mark with a fork if liked.
- Bake for 20-25 min.
- Servings : 6
- Ready in : 80 Minutes
- Course : Main courses
- Recipe Type : Meat
- Ingredient : Butter, Carrots, Celery stalk, Chicken stock, Dijon mustard, Flour, Milk, Minced beef, Parsley, Pepper, Potatoes, Salt, Tomato puree
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