Kevin Dundon pops by the Today studio to make a simple American classic


  • 400 g minced beef
  • 100 g breadcrumbs
  • 1 tsp dried mix herbs
  • 1 onion, diced
  • 1 carrot, finely diced
  • 2 cloves garlic, crushed
  • 2 tblsp tomato puree
  • 1 egg
  • 1 tsp mustard
  • 1 tblsp worcestershire sauce
  • 900 g (2 lbs) rooster potatoes
  • 1 bulb garlic, roasted
  • 50 g (1 ¾ oz) butter
  • salt & pepper


  • Preheat the oven to 180C (350F/Gas 4).
  • In a large bowl, combine the minced beef, onion, garlic, carrots, breadcrumbs, tomato puree, Worcestershire sauce and egg. Place in a parchment lined loaf tin and smooth the surface.
  • Cover with foil and place in a preheated oven for 35 minutes, then remove and drain off any excess liquid.


  • Peel the potatoes and cut into large chunks. Place in a large saucepan and barely cover with water, cook for 25 minutes until very tender but not falling apart.
  • Drain the potatoes and return to the saucepan over a low heat. Using a potato masher roughly mash the potatoes.
  • Add butter and beat with a wooden spoon until fluffy. Season with salt and pepper.