A comforting and simple meal, based on the classic 1950s Americanized version. Easy to make from pantry and freezer items.
Mechanic
Built from a batch of pre-cooked frozen beef mince, so the cooking time is mostly about thickening the filling and building the potato topping. A 1:1 spice ratio (equal parts salt, pepper, coriander, and rosemary) gives the beef a clear identity. Better than Bouillon and browning sauce add depth without a long braise.
Topping
- 700 g steaming potatoes (Yukon Gold or similar)
- 60 g butter
- 60–80 ml cream or milk
- salt and pepper
- 50 g aged cheddar, grated
Steam the potatoes until a fork slides in easily, 25–30 minutes. Drain and mash with the butter, cream, salt, and pepper until smooth. Stir in the cheese.
Filling
- 500 g Beef base or other cooked beef mince, frozen
- 1 tsp each kosher salt, black pepper, ground coriander, and dried rosemary or thyme
- 1 tsp granulated garlic
- 1 tsp MSG
- 2 tbsp flour or cornstarch, adjusted for thickness
- 1 tsp Better than Bouillon (beef or chicken)
- 1 tsp browning sauce, to taste
- 250 ml beef or chicken stock, or water
- 300 g mixed frozen vegetables (peas, corn, carrots)
While the potatoes steam, heat a wide pan over medium-high. Add the frozen mince and break it up as it heats through. Add the spices and garlic, and stir to coat.
Sprinkle the flour over the meat and stir for 1 minute. Add the Better than Bouillon, browning sauce, and stock. Simmer until the filling is thick and glossy, adding more thickener if needed. Stir in the frozen vegetables and heat through.
Assembly
Transfer the filling to a baking dish. Spoon the mashed potato over the top and rough it up with a fork. Broil until the peaks are golden, 5–8 minutes.
To serve
With a simple green salad. Better the next day.
Notes
- Steaming the potatoes (rather than boiling) keeps them from getting waterlogged, for a drier, better-textured mash.
- Freezes well. Thaw overnight in the fridge and reheat at 175°C (350°F), or bake from frozen at 160°C (325°F) for about twice as long.