Beef, Horseradish and Anchovy Tart with Potato and Oregano Pastry

Name: Beef, Horseradish and Anchovy Tart with Potato and Oregano Pastry
Yield: Serves 6
Ingredients: 450 g/1 lb potatoes; 75 g/3 oz butter; 175 g/6 oz plain flour; 2 teaspoons dried oregano; ¼ nutmeg, grated; 50 g/2 oz tin anchovy fillets; salt; black pepper; 1 medium onion; 675 g/1½ lb lean minced beef; 1 rounded tablespoon horseradish sauce; 2 tablespoons tomato purée

Preparation info

Serves
6

Difficulty
Medium

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

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.

Ingredients

450 g/1 lb potatoes
75 g/3

Supper

Method

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