Beef, Horseradish and Anchovy Tart with Potato and Oregano Pastry

I devised this recipe years ago and often take it on picnics, as both children and adults enjoy if enormously and it is just as good cold or hot. I usually wrap it in several layers of newspaper so it is still just warm when we reach our picnic spot. It is also ideal for a simple supper, accompanied by a salad.


  • 450 g/1 lb potatoes
  • 75 g/3 oz butter
  • 175 g/6 oz plain flour
  • 2 teaspoons dried oregano
  • 1 medium onion
  • 675 g/ lb lean minced beef
  • 1 rounded tablespoon horseradish sauce
  • 2 tablespoons tomato purée
  • ¼ nutmeg, grated
  • 50 g/2 oz tin anchovy fillets
  • salt
  • black pepper


Peel the potatoes and boil them in salted water until soft, then drain well and mash smoothly, adding the butter. Sift in the flour and sprinkle in the oregano. Stir thoroughly with a wooden spoon to form a dough. Butter a 23 cm/9 in earthenware flan dish. Gather the potato dough up in a lump and press it evenly over the base and up the sides of the dish. Preheat the oven to 200°C/400°F/gas mark 6.

Peel the onion and chop finely. Then put the minced beef in a bowl and add the chopped onion, horseradish sauce, tomato purée and grated nutmeg. Season with salt and black pepper and mix everything together with a wooden spoon. Spoon the mixture into the flan dish and arrange the anchovy fillets in a criss-cross pattern on top, pressing them down lightly. Pour the oil from the tin all over the meat. Cook the tart on the centre shelf of the oven for 25-30 minutes.