250g beef mince (higher fat content the better 15 to 20%)
4 carrots, diced
1 celery stick, diced
1 teaspoon dried oregano
1 Knorr® beef stock pot
salt and pepper, to taste
75g unsalted butter
25ml cream or milk
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Bring a large saucepan of lightly salted water to the boil then add the potatoes. Cook for about 20 minutes until tender. Drain.
Warm the oil in a frying pan over a medium heat then add the onions and garlic. Cook and stir for 4 to 6 minutes until soft. Add the mince and cook and stir until browned.
Add the carrots and celery followed by the oregano, Knorr® stock pot, a good pinch of salt and a healthy grinding of pepper, stir the mixture and keep it moving around the pan. Add the water to loosen and allow to simmer on a medium heat for ten minutes.
Meanwhile, return to the drained potatoes and add the butter and mash with a potato masher. Gradually add the cream or milk until you reach a desired consistency. Season well.
Transfer the mince to an oven dish and use a spoon to spread around the base. Spoon over the mash and spread out using a fork to make it look attractive.
Bake in the preheated oven for 30 minutes or until golden brown on top. Remove from the oven and serve hot.