Serves 3 to 4 people
For the base
1 lb mince either beef or lamb
1 medium onion – chopped
2 cloves garlic – crushed
½ tsp ground fennel (or fennel seeds crushed)
¼ pint stock
1 tbsp lea & perrins sauce
1 tbsp tomato puree
salt and freshly ground black pepper
2 tbsp oil
8 oz carrots –cooked and mashed
For the topping
1lb 8oz potatoes – cooked and mashed
1 oz butter
1 egg
4 oz cheddar cheese – grated
2 tbsp chives – chopped
black pepper
paprika
To make the base, melt the oil in a pan, gently fry the onion and garlic until soft then add the mince and combine, cook until browned. Add stock, fennel, lea & perrins, tomato puree and seasoning to taste, mix well and simmer, stirring occasionally. Then mix in the mashed carrot.
To make the topping, add the butter, egg and black pepper to taste to the mashed potato and mix well, then stir in the chives and cheese.
Finally pour the mince mixture into a casserole dish spoon the mashed potato on top then sprinkle with paprika.
Cook in oven at 180c for about 20/25 mins until topping is lightly browned and crispy.
Serve with Broccoli or vegetable of your choice and gravy.