Tastes great – whatever the weather.


  • 400g minced beef
  • 100g breadcrumbs
  • 1 tsp dried mix herbs
  • 1 onion, diced
  • 1 carrot, finely diced
  • 2 cloves garlic, crushed
  • 2 tblsp tomato purée
  • 1 egg
  • 1 tsp mustard
  • 1 tblsp Worcestershire sauce
  • For the Garlic Mash
  • 900g (2lbs) Rooster potatoes
  • 1 Bulb of garlic, roasted
  • 50g (1¾ oz) butter
  • Salt and pepper


  • Preheat the oven to 180C (350F/Gas 4).
  • In a large bowl, combine the minced beef, onion, garlic, carrots, breadcrumbs, tomato purée, 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.