600g lean minced beef
2lb potatoes, peeled and quartered
2 tbsp semi skimmed milk
1 tbsp dried parsley
1/4 tsp salt
4 tsp sunflower oil
3 tbsp plain flour
16 fl oz unsalted brown or chicken stock
115g shallots or onions, thinly sliced
2 tbsp cider vinegar
1 tsp dried thyme
Freshly ground pepper
Preheat oven to 230oc or gas mark 8.
Boil potatoes in saucepan and simmer until potatoes are tender.
Drain potatoes and mash along with milk and parsley. Set aside.
Mix together 2 teaspoons of oil with flour in saucepan over a low heat. Cook paste for 1 minute.
Gradually whisk in the stock and summer until it thickens.
Remove pan from the heat.
Place onions or shallots and vinegar in a frying pan and cook over a medium heat until vinegar has evaporated and onions are limp.
Add the beef mince and brown it over a high heat, making sure you break up big lumps.
Remove from the heat and stir in the thyme, ground pepper and thickened stock.
Divide the meat mixture into separate gratin dishes or one large dish.
Top the meat with the creamed potato and smooth over the top of the mince.
Bake in the oven until potatoes are lightly browned.