British Potato and Minced Meat Casserole

Ingredients

• 500 g waxy potatoes
• Salt
• 1 onion
• 2 Garlic cloves
• 1 Carrot
• 1 stalk Celery
• 800 g minced meat (lamb or beef)
• 2 tbsp Vegetable oil
• 1 tbsp sweet paprika powder
• 2 tbsp Tomato paste
• 2 tbsp flour
• 500 ml meat broth
• 120 g frozen corn kernels
• 120 g frozen peas
• black pepper (ground)
• 150 ml hot whipping cream
• 1 tsp sharp mustard
• 20 g butter
• freshly grated nutmeg
• 1 egg

Instructions

1. 1.

   Peel, wash and boil the potatoes in salted water for about 30 minutes.

2. 2.

   Dice the onion, garlic, carrot, celery, and paprika into small cubes. Sauté the minced meat in hot oil until crumbly. Add the prepared vegetables, paprika powder, and tomato paste; cook for 2-3 minutes. Sprinkle flour over the mixture, stir well, then deglaze with broth. Simmer gently for about 20 minutes to thicken slightly. Remove from heat, fold in corn and peas, season with salt and pepper.

3. 3.

   Preheat the oven to 180°C (356°F) fan‑forced.

4. 4.

   Drain the potatoes, let them steam dry, then mash. Stir in hot cream, mustard, and butter; season with salt, pepper, and nutmeg.

5. 5.

   Fill a large pie tin with the minced meat mixture, spread the mashed potato on top, and brush with beaten egg. Bake in the preheated oven for about 35 minutes until golden brown.