Start by boiling the potatoes.
Heat the butter and oil in a thick bottom pan.
Add the meat and fry. Try not to stir to much. Meat must brown.
Remove the meat from the pan and add the onions and garlic to fry till brown.
Add the carrots (Also put some peas if you want) and fry for 5 min.
Put the meat back and mix.
Mix all the rest of the ingredients in a bowl and add to the meat.
Bring to boil then turn heat down and simmer for 10 min.
Spoon into a oven proof dish and cool down if you have time.
Mash the Potatoes adding the butter, milk, cheese and nutmeg while hot.
Spoon or pipe the mash over the meat and brush with a egg wash.
Bake in oven 180ºC for 30 min.
Tips:
To get really smooth, creamy mash, use a potato ricer or sieve. To stop the mash sinking into the filling, allow the meat to cool before topping with the mashed potato. Freeze in individual ovenproof dishes for an easy meal for one. For a really crisp, golden topping, flash under the grill for a few mins before serving.
Recipe posted by Marlé Buysse
Photo posted by Nadia Jamaloodeen
