Recipe by JoyfulCook
Now this is REAL comfort food - its Simple to make and tastes wonderful and if necessary you can stretch it that bit further with more vegetables in the filling
Top Review by pammyowl
Simply luscious! I can't wait to try it as written, but had leftover turkey and mashed potatoes so made a few changes. I used turkey broth, carrots, onions, celery and peas. I made the broth with a bay leaf, and I did thicken it with flour and lots of turkey chunks. Also, I added an egg to the leftover mashed potatoes, my mom always did that, so I do too. Thanks, Joy for letting me play with your recipe! Made for Make my Recipe Reunion, 2012
- 1 1⁄2 tablespoons cooking oil
- 2 onions, finely chopped
- 1 teaspoon garlic (optional)
- 1 large carrot, diced
- 4 ounces mushrooms, diced
- 1 1⁄2 lbs lean ground beef
- 1⁄2 pint beef stock
- 2 -3 teaspoons Worcestershire sauce
- 1 tablespoon tomato puree
- 1 bay leaf, Dried
- 1 1⁄2 lbs mashed potatoes
- 1 tablespoon parsley, chopped
- 2 tblspoons milk
Directions See How It's Made
- Heat oil in a medium saucepan; add the diced onion, carrot, garlic and mushrooms, stirring constantly for 2-3 minutes.
- Add beef to pan and cook stirring with a fork until sealed and brown.
- Add the stock, bay leaf, tomato puree, Worcestershire sauce, bay leaf salt and pepper.
- Simmer gently for an hour, reducing liquid and thicken if necessary. Place in ovenproof pie dish and allow to cool.
- Cook potato, with the 1 diced onion. When cooked, mash the potato, adding the milk, parsley, pepper and salt to taste.
- Spread the mash evenly over the meat.
- Place in hot (200c) oven for approximately 30-35 minutes until golden brown.
- Serve with other cooked vegetables.
- Note: for a nice variation, you can add some grated cheese to the mash, stir in well and proceed as usual.