500 grams potatoes, peeled and cut into 5cm pieces
Pinch of Salt
Sprinkling of Pepper
2 tbsp. butter, at room temperature
2 tbsp. olive oil
1 large onion, chopped
2 medium carrots, peeled and cut into 2.5cm pieces
500 grams minced meat beef
3 tbsp. tomato paste
1/4 tsp. ground cinnamon
1/2 cup or beer (lager or stout)
1 x beef stock cube
1/2 cup of flat-leaf parsley, roughly chopped
Fresh thyme, for topping
Place potatoes in medium saucepan, cover with cold water, and bring to a boil. Add 2 teaspoon salt, reduce heat, and simmer until tender, 12 to 15 minutes. Reserve 1⁄2 cup cooking liquid, drain potatoes, and return to pot. Mash with butter, adding some reserved cooking liquid (2 tablespoons at a time) to reach a smooth mash.
While potatoes are cooking, add oil and onions to 25 to 30 cm cast-iron skillet and cook, covered, on medium for 3 minutes.
Add carrots and cook, covered, stirring occasionally, until vegetables are just tender, 5 to 6 minutes. Add beef and cook, breaking up with spoon into small pieces, until no longer pink, 3 to 5 minutes.
Stir in tomato paste, cinnamon, and 1⁄2 teaspoon each salt and pepper and cook 1 minute. Stir in beer, 1/2 cup water, then bouillon, and simmer until mixture slightly thickens, about 3 minutes. Fold in parsley.
Oven Griller. Spread potatoes over beef and top with thyme if desired. Grill until golden brown, 2 to 4 minutes.