2-3 spoons of olive oil
1 kg beef mince
2 finely chopped onions
1 can of mixed veggies (baby carrots, peas)
2 garlic cloves, finely chopped
3 tbsp plain flour
1 tbsp tomato purée
Start by sautéing the onions in olive oil, add the mince, cook until browned, then add the cooked vegetables from the can. If using fresh vegetables, brown the mince, set aside, cook the veggies and then mix them with the mince. Once the veggies and the mince are in the pan and the veggies are soft, add the tomato puree, stock, bay leaves and optionally, a glass of red wine. Bring to simmer and cook for 30-40 minutes until the gravy thickens.
Prepare the potato mash and add a pinch of nutmeg for flavor.
Transfer the mince and veggies from the pan to ovenproof dish and spoon the mash on top, use a fork to fluff up the mash and cook in the oven for 25 to 30 minutes on 430 Fahrenheit ( 220 C) .