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|  | Clapshot Pie
1 tablespoon of olive oil or sunflower oil
1 large onion, chopped
1 large carrot, finely chopped
2 ounces of bacon, chopped
1 1/2 pounds of ground beef steak
1 1/4 cups of beef bouillon
2 tablespoons of tomato ketchup
1 tablespoon of Worcestershire sauce
1 teaspoon of chopped fresh thyme
Salt and black pepper
2 tablespoons of chopped fresh parsley plus extra to garnish
Topping
1 pound of potatoes, chopped
1 pound of yellow turnip, chopped
2 ounces of butter
5 fluid ounce carton of light cream
freshly grated nutmeg
Heat oil in a frying pan, then fry the onion, carrot and bacon for 10 minutes or until browned. Add the ground beef and fry for 10 - 15 minutes, breaking up any lumps with the back of a wooden spoon, until the meat has browned. Spoon off any excess fat, then stir in the bouillon, ketchup, Worcestershire sauce, thyme and seasoning. Simmer, partly covered for 45 minutes, stirring occasionally, until thickened. Add a little water if the mixture becomes too dry.
Meanwhile, cook the potatoes and turnip in boiling salted water for 15- 20 minutes, until tender. Drain, then mash with 1 ounce of butter and the cream. Season with pepper and nutmeg.
Preheat the oven to 400ºF. Transfer the beef to a 6 cup shallow ovenproof dish, then stir in the parsley. Smooth over the potato mixture, then fluff up with a fork and dot with the remaining butter. Bake for 35 - 45 minutes, until browned. Garnish with parsley.
Serves 6 |
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