- Serves 4
- Preparation Time 10MINS
- Cook Time 01HR
80g unsalted butter
1 medium onion, finely chopped
3 golden shallots, finely chopped
2 garlic cloves, finely chopped
600g minced beef (or finely chopped leftover cooked beef)
1 large tomato, finely chopped
2 cups Campbells Real Stock – Beef
1 kg of potatoes (brushed, Desiree)
2 eggs, 1 separated
2 tablespoons bread crumbs, suggest to use Panko bread crumbs
1 tablespoon finely chopped thyme
Sea salt and freshly ground black pepper
STEP 1 Pre heat the oven to 180?C.
STEP 2 Heat 20g of the butter in a heavy based saucepan over a medium heat. When the butter starts to foam, add the onions, golden shallots and garlic and stir until soft. Add the beef mince and cook for approximately 15 minutes or until browned. Add the tomato and Campbells Real Stock, bring to the boil, then reduce the heat to low and simmer for 20-25 minutes or until most of the liquid has evaporated. Remove from the heat and leave to stand until cool.
STEP 3 Meanwhile peel and cook the potatoes. Drain well, then return to the pan and shake over a low heat to allow any excess moisture to evaporate. Begin mashing then add the milk, egg yolk and remaining 60g butter and continue to mash until creamy, then season to taste with salt and pepper.
STEP 4 Season the meat mixture to taste with salt and pepper, then add 1 of the eggs and the egg white and combine well. Spoon the mixture into a 2L capacity dish and smooth the top. Cover the meat with the mashed potato and sprinkle over the breadcrumbs with the thyme.
STEP 5 Bake for 25 minutes or until the breadcrumbs are golden and crisp. Serve immediately