|per 100 g||Total Recipe|
|Gross weight||100 g||3340 g|
|Energy||447 kJ / 107 kcal||14908 kJ / 3567 kcal|
|Sat. fat||3 g||88 g|
|Unsat. fat||3 g||69 g|
|Fibre||2 g||46 g|
|Salt||408 mg||13609 mg|
500 gBeef - Mince
493 mlBeef stock
30 gWhite Flour
30 gTomatoes - pureed, canned
9 mlworcester sauce
6 gPepper, black
2 gBay leaf dry
1.8 kgPotato mash
3.3 kgTotal recipe weight
Heat the oven to a temperature of 200c / 392f
Start the Potato mash recipe; and when the potatoes are in the pan continue below
Heat oil in a large saucepan over medium-high heat. Add the onion, carrot and celery. Fry gently, for approximately 5 minutes or until soft.
Now place the beef mince in the sauce pan, stirring to break up any lumps, until the meat browns.
Add the flour and cook for a further 2 minutes, stirring continuously until the flour is fully absorbed.
Add the stock, bay leaf, Worcestershire sauce and the tomato paste. Bring to the boil. Reduce heat to low and simmer, for 30 minutes or until sauce thickens, stirring occasionally. Taste the sauce and season with salt and pepper.
In the mean time finalize the mashed potato by following the Potato mash recipe.
Spoon the beef sauce into a 2L (8-cup) capacity ovenproof baking dish. Top with mashed potato and use a fork to spread over the beef sauce. Brush the top of the pie with butter. Bake in preheated oven for 20 minutes or until mashed potato is golden brown. Serve immediately