Entree: Saint Helena, Ascension and Tristan da Cunha – Beef Island Pie (Baked seasoned ground beef and vegetables topped with creamy mashed potato)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 35 min

Total 1 hr 5 min

Ingredients

- 1 lb (454 g) ground beef
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped, about 8 oz (225 g)
- 2 medium carrots, diced, about 6 oz (170 g)
- 2 cloves garlic, minced (about 1 tsp / 3 g)
- 1 cup (150 g) frozen peas
- 2 tbsp (16 g) all-purpose flour
- 1 1/2 cups (360 ml) beef stock
- 2 tbsp (30 g) tomato paste
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (1 g) dried thyme or 1 tbsp (8 g) fresh thyme leaves
- 1 bay leaf
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 lb (900 g) potatoes, peeled and cubed for mash
- 4 tbsp (60 g) unsalted butter, divided
- 1/2 cup (120 ml) milk, warmed (more for desired consistency)
- 1 egg yolk (optional, for brushing)
- Chopped fresh parsley for garnish (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Place potatoes in a pot of salted water, bring to a boil and cook until very tender, about 15–20 minutes.
2. While potatoes cook, heat vegetable oil in a large skillet over medium-high heat. Add chopped onion and diced carrots and cook until softened, about 6–8 minutes.
3. Add the ground beef to the skillet and cook, breaking up with a spoon, until browned and no longer pink, about 6–8 minutes. Drain excess fat if necessary.
4. Stir in minced garlic and cook 30 seconds, then sprinkle flour over the mixture and cook 1 minute to remove raw flour taste.
5. Whisk in beef stock, tomato paste, Worcestershire sauce, thyme, and bay leaf. Bring to a simmer and cook until the sauce thickens slightly, about 6–8 minutes. Stir in frozen peas, season with salt and pepper, remove bay leaf, and adjust seasoning.
6. Drain the cooked potatoes and return to the pot. Mash with 2 tbsp (30 g) butter and warmed milk until smooth; season with salt and pepper to taste.
7. Spoon the beef mixture into a 9-inch (23 cm) baking dish and spread evenly. Top with the mashed potatoes, smoothing or creating peaks with a fork. Dot the top with remaining 2 tbsp (30 g) butter and, if desired, brush with egg yolk for a golden finish.
8. Bake in the preheated oven until the top is golden and filling is bubbly, 20–25 minutes. Let rest 5 minutes, garnish with chopped parsley if using, and serve.