Bangor Mail - - The Food Focus -

IN­GRE­DI­ENTS (serves 6)

4 large bak­ing pota­toes


1 onion, finely chopped; 2 gar­lic cloves, crushed; 1–2tb­sps olive oil; 400g lean minced beef; 1 carrot, peeled and coarsely grated; 400g can chopped to­ma­toes; 70g tomato purée; 250ml red wine; 500ml beef stock


2tb­sps but­ter; 2tb­sps flour; 200ml milk; 120g grated ched­dar, plus ex­tra for sprin­kling; Pinch of grated nut­meg; Salt and freshly ground black pep­per


1. Pre­pare the meat fill­ing the day be­fore you want to serve. In a large pan, fry the onion and gar­lic in the olive oil un­til the onion has soft­ened and started to turn light golden brown.

2. Add the beef to the pan and fry un­til the meat has browned. Add all the re­main­ing in­gre­di­ents and sim­mer for an hour un­til the sauce has thick­ened and most of the liq­uid has evap­o­rated. Leave to cool, then store in the re­frig­er­a­tor overnight.

3. To oven-bake the pota­toes pre­heat the oven to 200°C (400°F) Gas 6. Prick the skin of your po­tato and rub with a lit­tle salt. Place in the oven for about an hour, de­pend­ing on size.

4. Pre­pare the cheese sauce. Heat the but­ter in a pan over a gen­tle heat un­til melted, then add the flour and whisk to in­cor­po­rate into the but­ter. Cook for a few min­utes, tak­ing care that the mix­ture does not burn. Whisk in the milk, a lit­tle at a time. Add the cheese and whisk un­til the cheese has melted and the sauce has thick­ened. Sea­son with salt and pep­per and a lit­tle nut­meg. Cool. 5. Pre­heat the oven to 180˚C (350˚F) Gas 4. Cut the cooked pota­toes into discs. Grease chef’s rings and a bak­ing sheet with a lit­tle but­ter. Fold a piece of foil up around the edges of each chef’s ring and place on a bak­ing sheet. 6. Place a large disc of po­tato in the bot­tom of each ring. The po­tato should fill the ring – if it does not, cut up ad­di­tional pieces of po­tato and press into the gaps. Next, place a spoon­ful of the meat on top of the po­tato and cover with a spoon­ful of cheese sauce. Place an­other layer of po­tato on top and re­peat with the meat and cheese lay­ers. Sprin­kle over a lit­tle ex­tra grated cheese.

7. Bake for 15–20 min­utes un­til the top is golden brown. Re­move from the oven and leave to cool for a few min­utes.

8. Re­move the foil, place each ring on a serv­ing plate then lift up the ring. Serve with salad.

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