Ingredients
- 2 tbsp olive oil
- 1 brown onion, halved, finely chopped
- 2 carrot, peeled, finely chopped
- 2 celery sticks, trimmed, finely chopped
- 1 corn cob cut pieces of corn off
- ½ cup of frozen peas
- 500g beef mince
- 2 tbsp Tomato Paste
- 1 tbsp worcestershire sauce
- 1 bay leaf
- 250ml (1 cups) beef stock
- 1 tbsp beef stock powder
- 6, peeled, chopped
- 50g butter
- Salt and pepper
- Parmesan cheese
Instructions
Step 1:
Heat oil in a large saucepan over medium-high heat. Add onion, carrot, corn, peas, and celery. Cook, stirring for 5 minutes or until softened. Add beef mince and cook, breaking up any lumps, for about 5 minutes until the meat changes color.
Step 2:
Stir in tomato paste, Worcestershire sauce, bay leaf, and stock. Bring to a boil, then reduce heat to low. Cook, stirring occasionally, for 30 minutes or until the sauce thickens. Taste and season with salt and pepper.
Step 3:
Meanwhile, cook potatoes in a saucepan of salted boiling water for 15 minutes or until tender. Drain well and return to the pan. Add butter and mash until smooth. Taste and season with salt and pepper.
Step 4:
Preheat oven to 200°C. Spoon the beef mixture into a 2L (8-cup) capacity ovenproof baking dish. Top with mashed potato, spreading it evenly with a fork. Grate Parmesan cheese over the top. Bake in the preheated oven for 20 minutes or until the mashed potato is golden brown.
