- 4 tablespoons Carotino oil
- 450g/16 oz cooked meat or raw meat
- 1 large onion peeled and chopped
- 1 tablespoon tomato purée
- 1 medium grated carrot
- 275ml/9.3 fl. oz stock
- 25g/0.9 oz plain flour
- Pinch of salt and pepper
- 450g/16 oz potatoes, freshly cooked
- 1 tablespoon milk
- 50g/1.8 oz grated cheese
- 1 clove of garlic
- A few chopped basil leaves
Pour 3 tablespoons of Carotino oil into a large frying pan or wok. Gently fry the onions and carrots together. Add the flour and stir over low heat until beginning to brown. Remove from heat and gradually stir in stock. Add the remaining ingredients and bring to the boil, cover and simmer very gently for 30 minutes (if using raw meat) or 5 minutes (if using cooked meat.) Pour into a casserole dish.
For topping: Mash potatoes with a tablespoon of Carotino oil, milk, garlic, basil and seasoning. Carefully spread over the meat and mark the top with a fork. Add the grated cheese. Bake in a pre-heated, moderately hot oven (190°C/374ºF/Gas Mark 5) for 15-20 minutes until the top is golden.