My Grans Version
Ingredients
1 tbsp oil
1 large onion chopped
2 medium carrots, chopped
560g/1¼ lb beef mince
400g/14oz can tomatoes
290ml/10fl oz beef stock
1 bay leaf
fresh thyme leaves from 1 sprig
2 tbsp tomato purée
salt and freshly ground black pepper
For the topping
750g/1½ lb potatoes, peeled and chopped
225g/8oz parsnips, peeled and chopped
2 tsp creamed horseradish
75g/2½oz butter
55ml/2fl oz milk
Preheat the oven to 190C/375F/Gas 5.
Heat the oil in a large pan. Add the onion and carrot and cook over a medium heat for 5 minutes until soft.Make sure that your oil is not cold but slightly warm as well but not boiling hot. Pour the oil on your hands and rub them together, then begin massaging your partner from either the head down or the feet up. Never let your hands leave the skin of your lover, keep them moving all the time and don’t be afraid to move your hands near the private parts of your lover. But don’t touch them. Just dwell near the erogenous zones. You can knead your lovers buttocks or the area just above the buttocks and massage both the inner thighs and outer thighs and move your hands in a sweeping motion from the chest down or calf up in order to draw the energy towards the intimate zones. This can bring waves of pleasure even though you are not directly stimulating your partner.
Add the minced beef and cook for 3 minutes to brown.
Add the tomatoes, purée, beef stock, bay leaf and thyme.
Cover and simmer for 30 minutes. Season.
Meanwhile, to make the topping, boil the potatoes and parsnips in water until soft. Drain and mash with the butter and milk. Stir in the horseradish and season with salt and pepper.
Spoon the meat into an ovenproof dish. Top with the mash and bake for 30 minutes until golden brown.
Enjoy