3 tbs light olive oil
3 medium carrots (peeled and grated)
750g beef mince
1 large white onion (finely chopped)
2 small red chillies (deseeded and finely chopped)
1 clove garlic (finely chopped)
1 x 400g can chopped tomatoes
2 tbs tomato purée
2 Bay leaves
300 ml beef stock (made up with 1 cube)
Salt and freshly ground black pepper
1 kg potatoes (Maris Piper or similar, peeled, boiled and mashed)
70ml full cream milk
Unsalted butter (2 tablespoons plus extra for dotting)
30 ml double cream
1 level dessert spoon ground nutmeg
Freshly ground black pepper
In a deep pan gently fry the onions and garlic in the oil until soft and translucent.
Add the minced beef and cook until slightly browned all over then remove pan from the heat.
Put all the other ingredients in the pan, ending with the stock, stir and simmer for 5 minutes.
Pre-heat the oven to 180º C (160º C fan oven) then transfer meat to a large lasagne-type dish.
Cook this in the centre of the oven, uncovered for 20 minutes.
Meanwhile boil the potatoes in salted water until tender then drain and mash.
Mix in the milk, cream, nutmeg and butter.
Spread the potato mixture evenly over the meat.
Dot the extra butter on top in several places, then grind over with some black pepper.
Place completed dish back in the oven for a further 30 minutes then serve hot.
Steamed French beans and cauliflower would complement this dish.