ingredients
Serves 4-6
2tbsp olive oil
1 large onion
2 cloves garlic
1 ¼ lb minced beef
1 small Swede
2 large potatoes
2tbsp Worcestershire sauce
1tsp grain mustard
1pt beef stock
8oz tomato concasse
8/10 slices white bread
4oz butter
1oz Dijon mustard
METHOD
- Heat the oil in a pan
- Slice the onions and crush the garlic and add to pan
- Soften and start to colour
- Add the meat, colour and seal breaking up any lumps
- Take out of pan and put to one side
- Cut Swede and potatoes into quarter inch dice and add to pan
- Colour slightly and add meat
- Add Worcestershire sauce and grain mustard
- Stir in well, add half the stock and bring to the boil, simmer gently stirring regularly
- Add stock as it dries out, keep moist but not wet
- When cooked, add tomatoes and season and cook for a further 10 minutes
- Soften the butter and mix well with mustard
- Cut bread into circles
- Butter with mustard mix
- Lay carefully on top of mince, butter side up
- Put into oven heated to 200°c
- Cook for 10-20 minutes until mustard colours