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INGREDIENTS FOR THE MEAT MIXTURE
- 500 g minced beef
- 1 medium onion (finely chopped)
- 2 cloves of garlic (chopped)
- 2 carrots (cut into small cubes)
- 1 celery (cut into small cubes)
- 100 g peas (can be frozen)
- 2 tablespoons tomato paste
- 1 tablespoon plain flour
- 250 ml beef or chicken broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt
- Pepper
- 2 tablespoons olive oil
INGREDIENTS FOR THE MASHED POTATOES
- 1 kg potatoes
- 50 g butter
- 100 ml milk (or more as needed)
- 1 egg yolk (optional for richer taste and color)
- Salt
- Pepper
INSTRUCTIONS FOR MASHED POTATOES
- 1Peel the potatoes, cut them into smaller pieces, and cook in salted water until soft (about 15-20 minutes).
- 2Drain and mash them while still hot with butter and milk until smooth. Add salt, pepper, and egg yolk (if using). Mix well and set aside.
INSTRUCTIONS FOR MEAT MIXTURE
- 1Heat olive oil in a large pan or pot over medium heat.
- 2Add onion and garlic, and fry until translucent (about 5 minutes).
- 3Add minced meat and fry until thoroughly cooked and browned (about 8-10 minutes).
- 4Add carrot, parsnip, or celery and fry for another 5 minutes.
- 5Stir in tomato paste and flour, and cook for another 2 minutes to cook the flour.
- 6Pour in the broth, Worcestershire sauce, thyme, and rosemary. Mix well and bring to a boil.
- 7Reduce the heat and let the mixture simmer for about 20 minutes until the vegetables are soft and the sauce is reduced.
- 8Finally, add peas, and season with salt and pepper to taste.
INSTRUCTIONS FOR FINISHING
- 1Preheat the oven to 200°C.
- 2Transfer the meat mixture to a baking dish and spread it evenly.
- 3Spread the mashed potatoes over the meat mixture. You can smooth it with a spoon or create a pattern using a fork.
- 4Bake in the preheated oven for about 25-30 minutes until the surface is golden and crispy.
