7-8 medium sized white potatoes
½ - ¾ cup milk
50g butter
1 tsp salt
½ tsp white pepper
Mince
1 medium brown onion
1 tbsp olive oil
500g beef mince
1 cup boiling water
1 beef stock cube
2 carrots
½ cup frozen peas
Gravy
1 cup water
1,5 tbsp beef gravy granules
Turn oven onto 180 degrees. Peel and boil potatoes, if you boil them in smaller pieces they will boil quicker. Peel carrots and cut into quarters lengthwise, then slice/chop into pieces. Set aside. Heat the oil in a frying pan. Sauté the onion without burning and brown the mince. Dissolve the stock cube in boiling water and add to the mince along with carrot pieces. Put a lid on the pan and boil on low heat for 10 mins. Add the frozen peas and boil for another 5 mins. When the potatoes are boiled mash with the salt, pepper and butter and add the milk a little bit at a time. I mashed with a manual potato masher and finished off with my hand blender to get a smoother finish. Make sure the mash is not too loose as it needs to be quite set on top of the gravy. Butter is optional but makes such a difference for the taste. To make the grave bring the water to the boil, and add gravy granules while whisking until dissolved. Spread the mince mix at the bottom of the oven-proof dish.
Pour the gravy on top of the mince.
Spread the mash on top making sure all areas are covered.
Bake in the oven at 180 degrees for about 30 mins or until the mash has turned golden brown.
Serve with a side salad.
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