- 2 pounds baking potatoes (peeled and quartered)
- 6 tablespoons milk
- 4 ounces butter (cubed)
- Salt to taste
- Freshly ground black pepper to taste
- 1/2 tablespoon lard (or drippings)
- 1 cup chopped onion
- 1 cup chopped carrot
- 1 clove garlic (minced)
- 2 cups ground beef
- 2 cups beef stock (divided)
- 2 tablespoons flat-leaf parsley (finely chopped)
- Optional: 1 cup chopped white mushrooms
- Salt to taste
- Freshly ground pepper to taste
- 1 tablespoon all-purpose flour
- 1 tablespoon butter
# Put the potatoes in a pan and cover with boiling water. Place over high heat and boil gently until soft, about 15 minutes. Drain the potatoes.
# Add the milk and butter to the pan. Heat over medium-low heat until the butter melts.
# Add the potatoes back to the pan and mash. Season with salt and pepper to taste and set aside.
# Melt the lard or drippings in a large, deep ovenproof skillet or Dutch oven. Add the onion and carrot and sauté for 5 minutes.
# Add the garlic and cook for another minute, making sure not to let it burn.
# Add the ground beef and roughly a 1/4 of the beef stock. Cook, stirring constantly until all of the meat is browned.
# Add the remaining stock, the parsley, mushrooms (if using), and salt and pepper to taste. Cover with a tight-fitting lid and cook for 15 minutes.
# Heat the oven to 375 F/190 C/Gas Mark 5. In a small bowl, mash the flour into the butter to form a paste.
# Add some of the paste in small pieces to the ground meat mixture, stirring until all of the flour has dissolved.
# Repeat until all of the paste is used up. The sauce should thicken slightly.