Minced Beef Casserole

One of the things I’ve noticed about IT types over the years, is that people that work in the software development industry quite often have hobbies outside of work that are quite creative. Whether they are musicians or they do woodwork, gardening or something else, it seems hobbies that involve creating something with their hands are quite popular. I attribute this in part to the fact that creating software doesn’t actually create a tangible, tactile item at the end of development that you can hold in your hands and proudly state “I made that”.

I’m no exception to this, and one of my particular favourite hobbies is cookery. I found a version of this particular recipe on the internet. After adapting it to my needs and the foodstuffs in our cupboards, I came up with this recipe:


450g minced beef
2 large potatoes, cut into slices
1 large onion (diced)
2 carrots (diced)
1 tbsp tomato puree and 1 tbsp ketchup, or 2 tbsp ketchup
Worcestershire sauce
A few knobs of butter
Salt and pepper

Pre-heat the oven to 180c/350F.

Peel and slice the potatoes, but not too thinly, about half a centimetre thick. Put them in a saucepan with some water, bring to the boil and simmer for about 5 minutes. While they’re simmering peel and chop the onion and the carrots into small pieces and set aside. When the potatoes are done, drain them and set them aside too.

Brown the mince, cooking it on a high heat and set it aside.

Cook the onion and carrots for about 5 minutes (until the onion is soft, but before it burns) in the same pan, this time on a low heat, then add the whole thing back together.

Having re-added the meat, add a dash of  mustard, tomatoe puree and/or ketchup, a liberal splash of Worcestershire sauce, salt and pepper. Fry it for a couple more minutes, stirring well so that the flavour is evenly distributed throughout the meat.

Put the meat mixture into the oven proof casserole dish and top with the sliced potato, overlapping so that it’s evenly covered. Sprinkle with a pinch of salt and dot it evenly with butter. You don’t need loads, just enough to moisten the potato. However, do make sure the butter covers all the potatoes.

Put in the oven for about 30 minutes, or until the top of the potatoes has started to turn brown. If you feel like it, serve up with salad or you can just serve up by itself.