Need: ground meat (1 cup of brown lentils or 1 cup of dry soya mince for a vegetarian version), 2/3 potatos, 1 carrot, 1 onion, 1/2 cup frozen peas, 1/2 tin of sweetcorn, 2 bay leaves, handful cherry tomatos, fresh rosemary, 2 garlic cloves, 1 tbsp of flour, red wine, Worcestershire or Okonomiyaki sauce or a mix (1 tbsp red wine vinegar, 2 tbsp of soy sauce, tamarind pulp, tsp anchovy paste), tabasco sauce, 1 egg yolk, little milk, knob of butter.

1. Pre-heat the oven to 180°C.

2. Wash and peel the potatos, put on to boil.

3. Chop the onion, carrots and garlic.

4. Fry the meat until cooked, seasoning with salt and pepper and keep to one side in a colander, draining the excess oil.

5. Heat some olive oil in a pan.

6. Add the bay leaves and saute the onions, carrots and garlic until soft.

7. Add the meat and stir well.

8. Add the flour.

9. Add the red wine and allow to reduce.

10. Add the Worcestershire sauce, Okonomiyaki sauce or the mix (1 tbsp red wine vinegar, 2 tbsp of soy sauce, tamarind pulp, 1 tsp anchovy paste).

11. Add the hot pepper sauce, chopped tomatos and transfer to an ovenproof dish.

12. Cook for 30 minutes.

13. When the potatos are nice and tender, mash and season with salt and pepper.

14. Add the egg yolk, milk and butter and mix well.

15. Stir in the green peas, gently layer the mashed potato over the top and cook for another 30 minutes.

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