MASH INGREDIENTS
- Five large potatoes
- Salt
- One cup full cream milk
- Smoked butter
- Whole nutmeg
MEATBALL INGREDIENTS
- 1kg ground beef – topside, if possible
- One large onion, grated
- Four slices of brown bread – not seed loaf
- One tablespoon Worcester sauce
- Two teaspoons salt
- 125ml parsley, chopped
- 1/2 teaspoon ground coriander
- Pepper
GRAVY INGREDIENTS
- Three large onions
- Olive oil
- One clove garlic, crushed
- 1/2 bottle red wine
- One cup beef stock
- Two teaspoons sugar
- Salt and pepper to taste
MASH PREPARATION
- Peel potatoes and put in pot with salted water. Slowly bring to gentle simmer and cook until tender (test with fork). When potatoes are almost done, put milk and butter in pot on stove. Warm until butter melts. Once potatoes are cooked, drain and put in pot with milk and butter.
- Use potato ricer if you have or mash potato with kitchen sieve. In sieve, spoon in some potato and with table spoon back, grind potatoes through sieve. Repeat until all potatoes are done. Add milk if too dry.
- For creamier mash, repeat mashing once more. Add salt if needed. Add grating of nutmeg and serve.
MEATBALL PREPARATION
- Soak bread in water for about two minutes. Squeeze bread to remove water. Add all other ingredients to ground beef. Mix with hands but do not over mix. Make small meatballs and keep to one side.
GRAVY PREPARATION
- Preheat oven to 180°C. In ovenproof pan or skillet, on stove top, heat oil. Sauté onions and garlic until they become translucent. ) Add all other ingredients and let cook until onions are soft and sauce reduces a bit. Put meatballs in sauce, then put them in oven for about 45 minutes. Look for meatballs with slight browning on top and onions reduced to sticky gravy.
- Crumble feta on top. Serve with creamy mashed potatoes.