Ingredients
- 6 medium floury potatoes, peeled and roughly chopped in 4
- 6 tbs grated parmesan plus extra to garnish
- 3 tbs milk
- 2 tbs oil
- 2 medium onions, chopped
- 4 cloves garlic, minced
- 500 grams beef mince
- 1 large carrot, grated
- 3 tbs tomato paste
- 3 tbs worcestershire sauce
- 2 tbs barbecue sauce
- a few sprigs of fresh thyme
- 1 1/2- 2 cups stock
- salt and pepper, to taste
Preparation
Step 1
Fill a saucepan with potatoes until they are fully immersed. Bring to boil and then reduce the heat to a simmer until the potatoes are completely cooked through. Drain and mash until no lumps remain. I put my potatoes through the mincer attachment on the Kitchenaid to get them completely smooth. Add the grated parmesan, milk and season well with salt and pepper. Set aside.
In a heavy bottom saucepan, heat oil on medium heat. Add to it the chopped onions and fry until just beginning to brown, about 7-8 minutes. Add the garlic and fry for a further minute. Add the mince and keep stirring and mashing the mince until completely broken up and no clumps remain. Keep stirring until the mince has browned and the water has dried up. Add the rest of the ingredients and season with with salt and pepper. Simmer on medium heat till the gravy is thick, about 40 minutes. Fill a baking dish with the mince gravy and top with the mashed potato. Use a fork to smooth the top, sprinkle with extra parmesan and bake in the oven for 40 minutes. Serve immediately topped with extra grated parmesan cheese.