1 pound best quality ground beef
1 large carrot, chopped very small
2 medium onions, chopped
1 level tablespoon flour
½ pint hot beef broth mixed with 1 tablespoon tomato paste
½ teaspoon mixed herbs
½ teaspoon ground cinnamon
1 tablespoon fresh chopped parsley
Salt & pepper
Brown beef, drain and set aside. Reserve two tablespoons of fat. Fry the onions in the beef fat until soft, then add the carrot and hamburger. Add salt, pepper, cinnamon, mixed herbs and parsley, then stir in the flour to thicken, add broth and tomato paste mixture gradually. Bring to simmering point and then cover and simmer gently for 45 minutes, stirring now and then to prevent sticking. You can do this part early, and reheat it later when you put add the topping.
Topping:
2 pounds potatoes
2 tablespoons milk (add more if needed)
2 medium leeks (white part), chopped
3 tablespoons butter
Salt & pepper
Boil the potatoes in salted water and meanwhile melt the butter and gently cook the leeks in it. When the potatoes are done, mash them with milk and stir in the butter and leeks. Place the meat mixture in the bottom of a well-greased baking dish. Spread the potato and leek mixture on top and bake in 400 degree oven for about 25 minutes.
