This dish is beautiful with the sweetness of the port and depth of a good beef stock. Serve with warm crusty bread and a salad.
Taken from allrecipes.com
Fry the mince in a little oil with the OXO cubes/Bovril till browned. Add in the Turnip, Carrot, Onion, Garlic, Bay leaves, Thyme and Rosemary and fry for about 5 minutes.
Add the Port and leave uncovered, simmer until port has completely evaporated. At this stage add the beef stock to cover, and simmer for 30 minutes, covered. Meanwhile, peel and chop the potatoes and boil till tender.
Remove the Bay leaves from the mince mixture, stir in the peas and parsley. Make a Cornflour paste by adding water to a little Cornflour in a cup, stir in this mixture a little at a time till you get a lovely thick consistency.
Preheat the oven to 200 C.
Mash the potatoes with a large knob of butter and ass just a little milk as you want the potatoes to be quite firm. Add salt and pepper to taste.
Transfer the mince to an ovenproof dish and spread the mashed potatoes on top. With a fork score the whole pie.
Bake in the preheated oven for 40 minutes or until golden brown.
You can make this dish a day or 2 in advance and refrigerate ready for the oven.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (592g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 589 | ||
Calories from Fat: 237 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.3g | 35 % | |
Saturated Fat 10.6g | 53 % | |
Monounsaturated Fat 11.2g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 95mg | 29 % | |
Sodium 467mg | 16 % | |
Potassium 1838mg | 48 % | |
Total Carbohydrate 44.6g | 13 % | |
Dietary Fiber 6g | 24 % | |
Sugars, other 38.7g | ||
Protein 42.6g | 61 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 589
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