Prep Time: 20 mins
Total Time: 50 mins
Servings: 6
About This Recipe
“A fine English dish with a salad, hot buttered bread and a nice red wine.”
Ingredients
2lbsfloury potatoes
salt and pepper
2largeonions
1ouncebeef drippings
2lbsminced beef
3teaspoonsflour
1/2 pintstrong beef stock
1 (14ounce) cans chopped tomatoes
8ouncesfrozen vegetables( green beans are nice)
1/4 pintmilk
2ouncesbutter
Directions
Cook potatoes in boiling salted water.
Preheat oven to 375* Thinly slice onions.
Heat dripping in a fry pan and fry onions until transparent.
Add beef and fry until browned.
Sprinkle in the flour and cook, stirring for 1 minute.
Slowly add stock and bring to a boil stirring constantly.
Add tomatoes with juice, s& p and frozen veg.
Simmer for 5 min.
Spoon cooked mixture into a casserole dish and spread on the mashed spuds.
Bake for 30 min.
Reviews
“If like me you cannot stomach onions simply peel them and put them in whole. This gives the flavour without the texture”
“Very good! I just made half a recipe for the two of us.I had 4 slices of smoked gouda cheese I laid across the mashed potatoes to top it off. So it looks a little strange, the cheese didn’t melt it kind of roasted and was delicious!the only thing is the mashed potatos under them didn’t brown, anyway all in all the whole thing was delicious!Also used becel soft marg instead of butter.Tasty supper thanks DIB’s, I will be making it again.”