Ingredients
2 lb potatoes
Salt
Pepper
1 onion
1 stalk celery
2 carrots
2 cloves garlic
500 g minced beef
3 tbsp tomato puree
500 mL oxtail broth
1 tbsp Worcestershire sauce
1 cup peas
1 cup green beans
2 cup baby spinach
80 g butter
white pepper
100 mL cream
Directions
Step 1
Peel the potatoes and cook until fork tender ( prepare meat and vegetable filling while the potatoes are cooking)
2 lb potatoes
Step 2
Add olive oil to a pan then fry 1 large diced onion for 3-4 minutes . Add diced carrot and celery and fry another 2 minutes then add the garlic
1 onion
1 stalk celery
2 carrots
2 cloves garlic
Step 3
Push the veggies to the side then add meat and brown it . Mix all together and make a hole in the Centre then add the tomato paste and fry a minute before mixing . Add 500 ml of oxtail broth ( you can use a good quality beef broth if you can’t get the oxtail broth) add Worcestershire sauce and season with salt and black pepper then add peas spinach and green beans and cook 5 minutes
Salt
Pepper
500 g minced beef
3 tbsp tomato puree
500 mL oxtail broth
1 tbsp Worcestershire sauce
1 cup peas
1 cup green beans
2 cup baby spinach
Step 4
When the potatoes are cooked add salt white pepper and butter then mash until smooth . Add in the cream and use a whisk to fluff up
80 g butter
white pepper
100 mL cream
Step 5
Put the meat and veggies into a casserole dish top with potatoes and make a pattern on top with a fork. Bake at 200 c in the oven until golden brown on top .
