Prep Time: 20 minutes
Cook Time: 1 hour
Ingredients:
- 2 tablespoons corn oil
- 1 large onion, finely chopped
- 1 celery stalk, finely chopped
- 1 large carrot, finely chopped
- 1 1/2 pounds ground beef
- 2 teaspoons all-purpose flour
- 1 1/4 cups beef stock
- 1 tablespoon tomato paste
- 2 tablespoons Worcestershire sauce
- salt and black pepper
- 3 large potatoes cut into chunks
- 2 tablespoons butter
- 2-3 tablespoons milk
- 1 cup grated aged Cheddar cheese
Preparation:
Heat the oil in a large saucepan, add the onion, celery and carrot and cook for 3 minutes. Add the ground beef and cook, stirring occasionally, for 5 minutes or until browned.Add the flour and cook, stirring fro 1 minute. Add the stock, tomato paste, Worcestershire sauce, and salt and pepper to taste and bring to a boil. Cover and simmer, stirring occasionally, for 45 minutes.
Meanwhile, prepare the potato topping: cook the potatoes in boiling salted waster for 20 minutes or until tender. Drain. Add the butter and milk to the potatoes and mash until soft. Add salt and pepper to taste and stir in the cheese.
Spoon the ground beef mixture into casserole dish (or four individual dishes) and cover with the potato mixture. Cook in a 400F oven for 20-25 minutes until the potato topping is golden brown and the meat mixture is bubbling. Serve hot. - Pez