Scott's Restaurant (01245) 380161

INGREDIENTS to serve 4 people :-

500 g

1 lb

minced beef

100 g

4 oz

onion - finely chopped

2 cloves

garlic - crushed

400 g

14 oz

can of baked beans


beef stock cube

1 teaspoon

tomato puree

500 g

1 lb


500 g

1 lb


4 tablespoons

skimmed milk

salt & pepper, and grated nutmeg to taste


Dry fry the mince, onion, and garlic in a saucepan for about 8 - 10 minutes until brown.

Drain off any liquid that may come from the meat.

Add the baked beans, stock cube, and tomato puree, and simmer for 10 minutes.

Pour the mixture into a 2 - 2½ pint ovenproof dish. Allow to cool.

Peel the potatoes and Swedes and cut them into even sized pieces.

Boil the potatoes and Swedes together until they are both soft when prodded with a knife.

Drain well. Return to the heat while stirring for about 2 minutes to dry out the vegetables.

Cream the vegetables with a potato masher, adding the milk when the mixture is smooth.

Season with salt & pepper, and grated nutmeg.

Whilst still warm spread the creamed vegetables evenly over the cold mince mixture.

Using a fork or knife texture the creamed vegetables to form a pattern.

Bake at Gas mark 6 / 400oF. / 200oC. for 25 - 30 minutes until bubbly and golden brown.