Makes: 10 servings
Preparation Time: 30 minutes
Cooking Time: 2 hours
Total Time: 2 hours 30 minutes
- 2 tablespoons Olive Oil
- 1 kg Beef Mince
- 2 Onions, finely chopped
- 2 Carrots, chopped
- 2 Celery Sticks, chopped
- 2 Garlic Cloves, finely chopped
- 3 tablespoons Plain flour
- 2 tablespoons Tomato Puree
- 200ml Red Wine
- 700ml Beef Stock
- 6 tablespoons Worcestershire Sauce
- 10g Thyme Leaves
- 1.5kg Potatoes
- 40g Butter
- 100ml Milk
- 20ml Single Cream
- Heat 1 tablespoon of olive oil in a large pan and fry the mince until it has browned. Set it aside when it browns.
- Add the remainder of the olive oil into the pan with the chopped onions, carrots and celery. Cook on a medium low heat until soft and tender, for about 20 minutes.
- Increase the heat and add the garlic cloves, tomato puree and plain flour. Cook for a few minutes and add the mince back in.
- Pour the red wine in and cook until it reduces slightly.
- Pour in the beef stock, Worcestershire sauce and thyme sprigs.
- Bring to a simmer and cook for 50 minutes. Increase the heat if there is a lot of liquid left. You want the sauce to be coating everything but not too watery.
- Taste the mixture and season with salt and pepper to how you like it.
- While you are waiting for it to cook you can make the potato mash topping.
- Put the peeled, chopped potatoes in a large pot of cold salted water. Bring to a boil and simmer until tender.
- When they are cooked, drain them in your colander and let them steam dry for a few minutes.
- Mash them well with the milk, butter and cream. Taste and season with salt and pepper.
- Put the mixture into an ovenproof dish and put the mash potato on top.
- Heat the oven to 200c and cook for 30 minutes, or until golden brown.
- Cut in to servings and place in the freezer for quick lunches during the week. Do this on the day that it is cooked and once it has cooled completely.