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1. Heat the oven to 200C/fan 180C/gas 6. Heat a large non- stick frying pan with 1 tbsp oil. Fry the mince on a high heat until browned all over. Scoop out then cook the onion, garlic, carrot and celery in the same pan with another tbsp oil until softened. Add back the mince with the thyme and tomato purée, stir well. Turn up the heat and pour in the wine. Bubble until reduced then add the stock and simmer for 30 minutes covered until the sauce has reduced and thickened slightly. Stir in the parsley and cool a little.
2. Boil the potatoes until tender. Mash with the butter and horseradish then beat in the milk. Cool a little. Divide the beef mix between 4 individual ovenproof dishes. Spoon over the mash and fluff up the top with a fork. Bake for 20-25 minutes until the peaks are golden and crusted.

Per serving

710 kcalories, protein 37.7g, carbohydrate 59.2g, fat 35.9 g, saturated fat 16.1g, fibre 6.1g, salt 1.57 g

Latest comments and suggestions

• shayron

  28 April 2008

  shayron rated and commented on this recipe

  

  great recipe, handy to prepare. one can add in more veg and leave out the butter to make it more cardiovacular friendly.

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• chris meagher

  28 April 2008

  chris meagher commented on this recipe

  I ADD WORCESTER SAUCE FOR MORE FLAVOUR.

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• canadian carole

  26 May 2008

  canadian carole rated and commented on this recipe

  

  This is a tasty dish, but needs a bit more of a kick. I achieve this by adding Worcester and a dash of tabasco. My mash is a combination of parsnip and potatoes rather than horseradish. Good comfort food!

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• carol g

  15 January 2009

  carol g commented on this recipe

  worcester sauce does pep this recipe up

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• Emma

  21 January 2009

  Emma commented on this recipe

  Fantastic recipe - husband and children raved about it!

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• cmf-foodfile

  22 April 2009

  cmf-foodfile commented on this recipe

  For my mash topping, I usually cook chopped carrots in the pan with the potatoes. Then I add in either boiled lentils, or coarse grain mustard, or defrosted frozen chopped spinach nuggets - or any combination of these. And any of the boiling items can be drained, and the liquid is the basis for the next pan of soup! So any other veg, within reason, that you're having with the meal - can be draind into the stock pot! I don't use the water from cauliflower or cabbages for the stock pot - they are both far too strong for our tastes. But breoccoli, carrot, onion, sweet corn, peas - you name it, it goes into the soup or the stock pot.

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Ingredients

• olive oil
• 500g lean minced beef
• 2 onions , finely chopped
• 2 garlic cloves , crushed
• 2 small carrots , finely diced
• 2 celery stalks, finely diced
• 3 sprigs thyme , leaves stripped
• 2 tbsp tomato purée
• 250ml red wine
• 2 beef stock cubes, dissolved in 500ml water
• a small bunch parsley , chopped

HORSERADISH MASH

• 1kg maris piper potatoes
• 75g butter , diced
• 2 tbsp horseradish cream
• 100ml milk , hot

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 1 hour 20 minutes

Ingredients

• olive oil
• 500g lean minced beef
• 2 onions , finely chopped
• 2 garlic cloves , crushed
• 2 small carrots , finely diced
• 2 celery stalks, finely diced
• 3 sprigs thyme , leaves stripped
• 2 tbsp tomato purée
• 250ml red wine
• 2 beef stock cubes, dissolved in 500ml water
• a small bunch parsley , chopped

HORSERADISH MASH

• 1kg maris piper potatoes
• 75g butter , diced
• 2 tbsp horseradish cream
• 100ml milk , hot

Per serving

710 kcalories, protein 37.7g, carbohydrate 59.2g, fat 35.9 g, saturated fat 16.1g, fibre 6.1g, salt 1.57 g

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