One of master 8’s first words. He used to rapidly shovel this stuff into his gob like someone shovelling coal into a boiler. I’m pretty sure without chewing or breathing.
This recipe is not designer itself, it’s FOR a designer! My beautiful and talented designer friend who brings store bought pie to work. This is for you xx
500g lean mince – beef or lamb, your choice
Finely chopped onion and garlic – I use a small brown onion and 1 clove of garlic
Optional: diced or grated carrot, peas (any hidden veg), a teaspoon of mixed herbs if you like it herby
1 T flour
Salt and pepper
1 heaped TB of tomato sauce (a good squirt)
1 TB of chutney – I use Mrs Balls, it’s yum and the name is funny
1 cup beef stock
Grated cheese (optional)
First peel and chop your spuds into small chunks and boil in salted water while you do the meat.
In a frypan cook mince until it isn’t pink, then add onion and garlic. Lower the heat a little and continue to fry until the mince is browned – browned means the “juice” disappears and you are left with lovely caramel coloured meat and sweet cooked onions.
Take the pan off the heat and add seasoning and flour. Stir until the flour coats the meat and kinda disappears.
Add the tomato sauce, chutney and beef stock.
Return pan to a low heat and stir until the gravy thickens.
Transfer the meat to a large baking dish (or a few small ones if you want individual serves) and top with mashed potato. I rake patterns in the mash with a fork because my mum did.. and it’s pretty and makes the potato a little crispy.
Sprinkle with a little grated cheese if you like a cheesy crust, and bake at 180C until it’s all bubbly around the sides and smells yummy.
Note: Leftovers freeze well, just make sure you reheat to piping hot or the spuds will have a weird consistency.