Ingredients
450g (1lb) minced beef
1 large onion
2 carrots
50g (2oz) mushrooms
25g (1oz) flour
300ml (1/2pint) beef stock
700g (1.5lb) potatoes
25g (1oz) butter
60ml fresh milk
50g cheese
salt and pepper
Preparation
1. Slice the onions, carrots and mushrooms.
2. Fry them in a pan with the minced beef for about 8-10 minutes, stirring all the time.
3. Add the flour and stir for one more minute.
4. Add the beef stock and some salt and pepper and stir again until the mixture becomes thicker.
5. Transfer to a casserole dish and put into the oven at 190˚C for 25 minutes.
6. Meanwhile, cook the peeled potatoes in boiling salted water for 20 minutes.
7. Then drain and mash together with the butter and milk.
8. Put the potato on top of the minced mixture, grate the cheese and put it on top.
9. Return the dish to the oven at 200˚C for 15 minutes.
10. Serve hot with a green vegetable.
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