|
Melt 15g of the butter in a frying pan over moderate
heat. Add the onion, celery and carrot and cook until
the onion is soft, stirring occasionally.
Add the beef and fry, stirring, until it is brown
and crumbly.
Sprinkle the flour evenly over the surface and stir
it into the meat and vegetables.
Gradually add the stock, stirring well. Stir in
the parsley and tomato puree. Season with salt and
pepper.
Bring to a simmer, then cover and cook over very
low heat, stirring occasionally, for 45 minutes.
Meanwhile, cook the potatoes in boiling salted water
until they are tender. Drain well.
Put the potatoes in a bowl and mash them.
Add the remaining butter and just enough milk to
make a soft fluffy texture. Season with salt and
pepper.
Preheat a 200 Celsius/Gas 6 oven.
Stir the mustard into the beef mixture, then Turn
it into a baking dish. Cover with a neat layer of
potatoes and seal to the sides of the dish. Mark
with a fork, if like.
Bake for 20-25 minutes. Serve
hot. |
