Place prepared potatoes into a large pan. Cover with just enough boiling water to cover and fast simmer with the lid on for about 10 – 15 minutes until soft.
Meanwhile place the beef, onion, garlic and carrot in a cold pan. Place on the heat, ‘dry fry’ in its own juices and brown for about 4-5 minutes. Add the tomatoes herbs and ketchup (add a splash of beef stock if a little too thick). Season and bring to the boil and then simmer for 10-15 minutes with the lid on the pan.
Preheat the grill.
Drain the potatoes; add a splash of milk and mash. Place the mince mixture into a shallow dish, top with a thin layer of mash and dot with a little margarine. Place under preheated grill until crisp and golden, about 5- 10 minutes.
Serve with seasonal green vegetables or salad leaves.
4 Medium potatoes, peeled and cut into cubes
450g Lean beef mince
1 Onion, finely chopped
1 Garlic clove, crushed
1 Carrot, peeled and roughly chopped into 4 cubes
1 Can of chopped tomatoess
2tbsp Tomato Ketchup
2tbsp Fresh mixed herbs, e.g. parsley, thyme, sage
8tbsp Milk for mashing
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This campaign was originally produced in the framework of a programme co-financed by the European Union