- 300g ground beef
- 300g ground pork
- 1 onion
- 5 white button mushrooms
- 2 carrots
- 4 tbs of corn
- 4 tbs peas
- 2 garlic cloves
- 2 eggs
- 1 tbs rosemary, 2 tbs thyme
- 2 tsp sea salt, 2 tsp crushed black pepper
- 5 russet potatoes
- 50g grated parmesan cheese
- 200ml flour
- 150ml milk
- 2 tbs tomato paste
Dice the potatoes and toss them into some cold water in a pot, salt and bring to a boil and cook the potatoes until they’re soft to poke.
On high-heat, slowly add the ground meat to a pot with the minced garlic and onions. Keep stirring the meat to help evaporate the juices ~10 minutes. Once the meat has browned turn the heat to low, stir in the tomato paste, Thyme, Rosemary, S&P and the flour to thicken the sauce. Let the meat sauce simmer adding a little water/chicken stock if it starts to get too dry, the longer the simmering the better! For the final few minutes toss in the corn, carrots and sliced mushrooms.
Take the potatoes out from the water, mash them, add S&P, butter, parmesan cheese, eggs, and milk.
Carefully add the mashed potatoes ontop of the meat sauce in a baking tray. Add to the oven and baked at 250’c for 15 minutes.
