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Ingredients |
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| 1 large onion, chopped | Salt, freshly ground black pepper | ||||
| 3 cloves garlic, chopped | 2-3 lb potatoes | ||||
| 3 tablespoons oil | 3 oz. butter | ||||
| 1 lb beef, chuck or shin, minced | 1/2 pint milk | ||||
| 1 tablespoon tomato puree | 1 oz. grated cheese, preferably Cheddar | ||||
| 1/4 pint dry, white wine | 1 tablespoon grated Parmesan | ||||
| 1/2 pint beef stock | 1 tablespoon tomato puree | ||||
| 3 heaped teaspoons cornflour | |||||
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Stew onion and garlic in oil until soft. Raise the heat
and add beef, stirring until browned. Add tomato, wine and half of the
stock. Slake cornflour with remaining stock, and pour into the pan. Season
well, especially with pepper, and simmer for 10 minutes. Pour off any surplus
fat.
Meanwhile boil the potatoes in their skins, peel them, and mash them with butter and milk .Put the minced beef into a large pot and cover it with the mashed potato. Fork the potato up and sprinkle it with cheese. Bake for 10 minutes at 200°C, the reduce the heat to 180°C, and bake for a further 45 minutes. . |
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| Sonntag, 29. Juni 1997 15:33:14 | |||||
