(We eat quite big portions so adapt this accordingly - we saved one portion of mince mixture to freeze - if you were using all the mince then do slightly more mashed potato!)
- olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 500g lean beef mince
- 150g mushrooms, sliced
- dried mixed herbs
- 2 tbsp tomato purée
- generous dash of Worcester sauce (Lea & Perrins)
- generous glug of red wine
- 450ml beef stock
- 600g potatoes, chopped
- dash of milk
- large knob of butter
- cheddar cheese
1. Heat some olive oil in a large pan, then add the onions and carrots, and soften for a few minutes
2. Add the mince to the mixture and cook until browned, stirring to break up the meat.
3. Add the mushrooms and sprinkling of dried herbs, and continue to cook for a few minutes, stirring occasionally.
4. Add the tomato purée, Worcester sauce and the red wine.
5. Bring to the boil, then simmer for about half an hour, or until the sauce is reduced and thickened.
6. Meanwhile, pre-heat the oven to 200 degrees, and boil the potatoes in salted water.
7. When the potatoes are done (after about 20 minutes), drain and return to the pan. Add the milk and butter and mash until smooth and creamy.
8. When the mince filling is ready, pour into a circular baking dish, and top with the mashed potato, smoothing with a fork. Top with a lot of grated cheddar!
9. Bake in the oven, uncovered, for 20-25 minutes, or until the filling is bubbling, and the top golden brown. Serve straight away with some green veg!