| Procedure |
| Place potatoes in a
saucepan with salted water to cover. Cook until tender, and
drain immediately. Prepare mince while the potatoes are cooking. |
| |
| Melt 25 g of the butter in
a frying pan and fry the onion lightly in it. Add the mince and
stir until lightly browned. Add stock and simmer gently for 30
minutes, then skim off as much fat as possible. Season highly
with salt and pepper. (Worcestershire, cayenne, etc.) |
| |
| Thicken the liquid a little
by stirring in the corn flour, mixed to a paste with a little
water. Boil for 3 minutes, stir constantly to prevent sticking.
(Add 3/4 cooked peas and carrots.) Turn into an oven proof-dish in
which the pie will be served. The meat must be cool enough to form a
skin before the potato is put onto it. |
| |
| Mashed the cooked potatoes
with at least 25 g butter and enough milk to make it creamy. Season
well. When the mince has a skin, spread the mashed potatoes on
top carefully, so that it does not sink into the mince. The
potato layer should be 2.5 - 4 cm (1 inch +) thick. Mark the top
with a fork, and dot with the remaining butter. Bake for 30
minutes near the top of the oven so that the top of the potato is well
browned. |
| |
| Variations |
| Add 15 ml ( 1 T) tomato paste to the
mince with the stock, orn sprinkle the potato topping with grated
cheddar cheese before baking. |
| |
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