About this recipe:I have modified my gran's recipe and this is it.
4 large potatoes, quartered
6 tablespoons butter, divided
1 clove garlic, minced
salt and pepper to taste
1 tablespoon olive oil
450g lean beef mince
1 tablespoon herbes de Provence
1 teaspoon ground nutmeg
225g frozen garden peas
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Method Prep:30min › Cook:20min › Ready in:50min
Preheat oven to 180 C / Gas 4. Lightly grease a 23cm pie dish.
Place potatoes into a pot; cover with salted water, and bring to the boil over high heat. Reduce heat to medium-low, cover; simmer until tender, about 20 minutes. Drain; mash with 2 tablespoons of the butter and the garlic. Season to taste with salt and pepper; set aside.
Meanwhile, heat the olive oil in a frying pan over medium heat. Add mince, herbes de Provence, and nutmeg; cook and stir until beef is lightly brown and crumbly, about 10 minutes. Spread the beef evenly in the prepared pie dish. Cover evenly with the peas; spread the mashed potatoes over the peas. Dot with the remaining butter.
Bake, uncovered, in the preheated oven until heated through and bubbly, about 20 minutes.