Preparation time : 40 min
Cooking time : 30 min
Cook the cleaned potatoes in a large pot of water.
Peel the onion, garlic clove and carrot. Dice up small, adding the celery.
Heat 1 tbsp of olive oil in a frying pan then add the onions and garlic. Sweat for 5 minutes. Add the carrots and celery. Continue cooking for 5 minutes.
Add the minced meat and mix until the meat browns.
Pour in the stock and the tomato purée, the bouquet garni, the Worcestershire sauce and the peas. Season with salt and pepper.
Simmer over low heat for 20-30 minutes, stirring occasionally. At the end of cooking, remove the bouquet garni.
Meanwhile, peel the potatoes, mash them, then add the milk, butter, cheddar cheese and a little nutmeg, and stir until you get a smooth purée. Adjust seasoning.
Place the purée in Le Tube with a petit four nozzle on the 5 cl (50 ml) position.
Preheat the oven to 190°C.
Place the meat in a gratin dish and add the mashed potatoes on top, making waves with Le Tube.
Bake in the oven for 30 minutes.