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.


  1. 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.
  2. 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.
  3. Mix oil, garlic and seasoning together. Layer potatoes on top of the meat mixture, brushing liberally with the garlic oil.
  4. Cook in the oven for 30-40 mins, till potatoes are tender and golden.
  5. Serve with a green salad and crisp green beans or mangetout.

It looks better when served on a plate.. 🙂

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