Ingredients
2 ½ lb russet potato
500 gram ground beef
1 onion
2 carrot
1 tbsp tomato paste
200 mL beef broth
¾ cup green peas
1 pinch salt
1 pinch black pepper
80 gram butter
100 mL heavy cream
½ tsp salt
½ tsp white pepper
200 gram cheddar cheese
1 tsp worcestershire sauce
Directions
Step 1
Peel the potatoes and boil or steam them until fork tender
2 ½ lb russet potato
Step 2
Add a little vegetable oil to a pan and fry 1 large diced onion until translucent
1 onion
Step 3
Dice 2 carrots and fry them with the onion for another 2 minutes then add the beef and break it down into small pieces and brown it
2 carrot
500 gram ground beef
Step 4
Add 1 tbsp of tomato paste 200 ml of a good quality beef broth 1 tsp worcestershire sauce the peas and a little salt and pepper then simmer 2 minutes take off the heat and transfer to a casserole dish
1 tbsp tomato paste
200 mL beef broth
¾ cup green peas
1 pinch salt
1 tsp worcestershire sauce
Step 5
Add butter salt and pepper to the potatoes and mash them or use an electric whisk ( this is way quicker) then add cream and whisk until fluffy
80 gram butter
½ tsp salt
½ tsp white pepper
100 mL heavy cream
Step 6
Top the meat with the potatoes and add grated cheddar cheese on top . Bake at 190 c for 20 minutes or until the top is golden brown
200 gram cheddar cheese
