- 1kg minced beef
- 100g tomato ketchup
- 4 eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 3 onions, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 3 garlic cloves, finely chopped
- small handful sage, chopped
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- handful parsley, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 25g butter
Butter is a dairy product made from separating whole milk or cream into fat and…
- 200g mushrooms, finely chopped
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
- 500g pack puff pastry
Mix the beef with the ketchup, 3 eggs, seasoning and 100ml water in a table-top mixer for 5 mins – or squeeze and squelch with your hands in a bowl. Mix in the onions, half the garlic and herbs.
Heat oven to 200C/180C fan/gas 6. Press the meat into a sausage shape about 30cm x 10cm on a baking tray. Cook for 20 mins then remove and leave to cool.
Heat the butter in a frying pan over a high heat, add the mushrooms and cook for 3 mins. Add remaining garlic and cook for a further 2 mins, pouring off the excess water from the mushrooms.
Roll pastry into a rectangle large enough to wrap up the beef. Beat remaining egg with a little water and brush over pastry.
Spread the mushroom mix into a meatloaf-size strip along the middle of the pastry. Sit the meat on top then cut pastry either side into strips from the meat outwards. Criss-cross these over the meat to enclose and tuck under ends. Brush with more egg, then place on a tray and cook for 40 mins, covering after 30 mins if going too brown.
Creamy mashBoil 2kg chunked potatoes for 10 mins until cooked then drain and leave to steam dry. While still piping hot mash with 100g butter, 100ml full-fat milk and season to taste. Serve with a touch more butter melting over the top.