- Serves: 4-6
- Cook Time: 45 minutes
- Prep Time: 15 minutes
- Effort: easy
For the filling
- 2 tbsp olive oil
- 1 large onion, sliced
- 2 cloves garlic, crushed
- 570 g minced beef
- 1 small swede, cut into 1cm dice
- 2 large potatoes, cut into 1cm dice
- 2 tbsp Worcestershire sauce
- 1 tsp wholegrain mustard
- 600 ml beef stock
- 225 g tomatoes, seeds removed, cut into 5mm dice
For the topping
- 115 g butter
- 2 tbsp Dijon mustard
- 8-10 slices white bread
1. Pre-heat the oven to 200C/ gas 6.
2. Heat the olive oil in a large saucepan over a low heat. Add the onion and garlic and cook for a few minutes to soften. Add the meat and fry until the meat is coloured, before removing from the pan. Leave on one side.
3. Tip in the swede and potatoes and cook until coloured. Return the meat to the pan.
4. Add the Worcestershire sauce and mustard and pour in half the stock. Bring to the boil, before returning to a simmer, giving it a stir from time to time. Add the remaining stock as it dries out, keeping the mince moist, but not wet.
5. After about 15-20 minutes, when all the stock has been added, add the tomatoes and seasoning. Cook for a further 10 minutes.
6. Preheat the oven to 200C/ gas 6.
7. For the topping, soften the butter and combine with the mustard. Cut the bread into circles and spread the mustard butter on one side of each.
8. Transfer the mince to a casserole dish and carefully lay the bread circles over the mince butter side up. Bake in the oven for 10-20 minutes until coloured and crisp.
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