1 kg good mince
4 brown onions diced
2 large carrots chopped into small pieces
2 parsnips chopped into small pieces
1 small head of broccoli or cup of peas
Beef stock powder in 250 ml water
Gravy powder or flour
Salt and pepper
6 royal blue potatoes peeled and diced
1/3 cup cream or milk
Knob of butter
Brown the onions in butter till very caramelised and add the mince and stir through till browned. Add the water and stock powder to taste. Add the chopped carrots and parsnips. Bring to the boil and simmer till carrots are just tender.
Steam the broccoli in a microwave until just tender and run under cool water. Set side. Thicken up the mince mixture with a dash of gravy powder or a bit of flour mixed into a paste with water. Add pepper and salt to taste and fold in the broccoli (or peas).
Pour into a large oven-proof dish and leave enough room for a generous layer of mash potato. Bring the potatoes to a rapid boil and cook till they fall apart when poked. Drain quickly and return to the hot pot. Mash vigorously adding butter and cream, salt and pepper.
Carefully place a layer on top of the mince mixture and a sprinkle of cheese. Place in a medium oven and lightly brown the top.
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