Prep time: 0:25 Overall time: 1:30
4 servings scale / convert
15-7/8 oz. minced beef or lamb (20% fat content maximum)
2 onions, finely diced
2 cloves garlic, crushed
1 clove garlic, whole
5 lg. potatoes
2 cubes beef stock
Salt, pepper, and cayenne pepper, to taste
1/8 qt. Worcestershire sauce
Ground nutmeg, to taste
Herbes de Provence
1-3/8 oz. butter
1/4 qt. milk
8-7/8 oz. crème-fraîche
10 Vegetable oil (sunflower oil)
Peel and boil potatoes in salted water for 25 minutes. When ready, drain and beat with a fork, adding 50 g. butter and up to ¼ litre milk or the creme-fraiche. When creamy and smooth, set aside.
Heat 2 to 3 tablespoons oil in a casserole. When hot, add the finely chopped onions; stir until golden brown. Add minced meat and stir until lightly colored. Add 2 crushed garlic cloves. Add pepper, salt, a pinch of cayenne pepper and cook slowly for 10 minutes. Prepare beef stock in boiling water (1/2 litre) and pour over the meat; simmer slowly for 20 minutes.
Smear an oven-proof ceramic dish with the remaining garlic clove until little remains. Distribute evenly the meat and the sauce, taking care not to drown the meat. Add the herbes de provence and adjust flavour. Add 5 cl. Worcestershire sauce. Cover with the creamed potato to a depth of 4 cm.; whip up the surface.
Sprinkle with nutmeg and place in the oven at 180°C/350°F. Cook for about 30 minutes, or until the potato turns light brown. Serve very hot, with peas and carrots.
This is a traditional English recipe, warm and filling for an autumn (fall)lunchtime, excellent for children and adults alike. Use fresh ingredients, not frozen or canned. Spiced, it adds zip to your day. Try with a glass or two of Cotes du Rhone red wine, followed by a creamy blue cheese, Bleu de Bresse. Avoid eating this twice in a week as it is comewhat heavy in fat content and calories. But scrumptious! Makes Jamie Oliver look like an amateur!
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