- 4 potatoes cut into quarters
- 500 g lean minced beef
- 2 enchalion shallots finely chopped
- 1 tbsp tomato puree
- 3 tbsp tomato ketchup
- 2 tsp Worcestershire sauce
- 2 tbsp sunflower oil
- 30 g butter or coconut oil odorless
- sea salt
- white and black pepper
- garlic granules
- Preheat the oven to 375°F, gas mark 5, 190°C (170°C fan-assisted).
- Put the potatoes in a large saucepan of lightly salted water and bring to the boil.
- Reduce the heat slightly and simmer for 15-20 minutes until potatoes are soft.
- Drain through a colander, then mash through a potato ricer directly back into the saucepan.
- Season the potatoes lightly with sea salt and white pepper. Then mash in the coconut oil over a gentle heat for 1 minute, then set aside.
- Heat the oil in a non-stick frying pan, add the shallots and cook gently until translucent for 5 minutes or until soft.
- Gradually add the minced beef, over a medium heat, breaking up with a wooden spoon, for 5 minutes until browned.
- Add the tomato purée, tomato ketchup, Worcestershire sauce and season with garlic granules, sea salt and black pepper to taste.
- Continue to cook over a low heat for 10 minutes.
- Spoon the beef mixture into a 2 litre baking dish and carefully spoon the mash over the top, spreading over the surface of the filling.
- Using a fork, create a pattern over the top of the potato topping.
- Bake in the preheated oven for 30 minutes, until heated through and the potato crust is golden.