I‘m now quite fascinated with traditional english cooking, especially since visiting England several times in the past few years.
I bought the “Traditional British Cooking” by consultant editor, Hilaire Walden during our daytrip to Scotland – Highlands tour and I never regretted carting it back with me, even though it was stone-heavy!!
I guess I could have left it in the oven to brown another 5 mins further but I was impatient. No matter, we both found it really delicious.
This is almost a complete meal in itself, but you could add lots more vegetables to the meat to make it go further.
- 450g minced beef #
- 1 onion, chopped
- 1 carrot, sliced
- 4 tomatoes, peeled and chopped
- 300ml beef stock
- 1 tsp cornflour
- 1 tbsp chopped, mixed herbs or 1 tsp dried
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- 500g or 3 large potatoes, par-cooked and sliced
- salt and black pepper, to taste
# I used 200g minced pork and pork stock; added 1 more carrot, 150g fresh mushrooms – roughly sliced and ½ courgette – halved horizontally and sliced.
- Preheat oven to 180C. Stir-fry meat and onions in a large pan till browned. Add carrots and tomatoes (and mushrooms and courgettes, if using) to the pan.
- Stir in stock, with cornflour blended in, and herbs. Bring to boil and simmer for abt 3 mins, then season to taste. Transfer to a shallow oven-proof dish.
- Mix oil, garlic and seasoning together. Layer potatoes on top of the meat mixture, brushing liberally with the garlic oil.
- Cook in the oven for 30-40 mins, till potatoes are tender and golden.
- Serve with a green salad and crisp green beans or mangetout.
It looks better when served on a plate..
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