Ingredients:
1 lb lean ground beef
1 onions, chopped
3 carrots, sliced into rounds
1 (400 g) cans chopped tomatoes
1 1/4 cups beef stock
1 teaspoon Worcestershire sauce
1 teaspoon cornflour
1 tablespoon chopped mixed herbs or 1 teaspoon dried mixed herbs
2 tablespoons olive oil
2 garlic cloves, crushed
3 large potatoes, par-cooked and sliced
salt and pepper
Directions:
Preheat oven to 350F degrees.
Stir fry the meat and onions in a large pan until browned.
Add the carrots and tomatoes to the pan.
Stir in the stock, with the cornflour blended in, and the herbs.
Add the Worcestershire sauce.
Bring to the boil and simmer 2-3 minutes, season to taste.
Transfer to a shallow ovenproof dish.
Mix the oil, garlic and seasoning together.
Layer the potatoes on top of the meat mixture, brushing liberally with the garlic oil.
Cook for 30-40 minutes, until potatoes are tender and golden.
Servings: 4
Time preparation: 15 min.
Time total: 60 min.