Ingredients
Main dish
- 500g beef mince
- 1 onion, finely chopped
- 2-3 medium-sized carrots, chopped
- 2 celery sticks, chopped
- 1-2 cloves garlic, chopped/mashed
- 1 ½ Tbsp plain flour
- 2 Tbsp tomato purée
- Small glass red wine (optional)
- 350-400ml beef stock
- 2 Tbsp Worcestershire sauce
- 5ml dried thyme or a few sprigs of fresh thyme
- 1-2 bay leaves
Mash
- 600g potatoes
- 100g strong cheddar (grated)
- Milk and butter to taste
- Grated nutmeg to taste
Instructions
- Heat olive oil in a large saucepan and brown the mince; set it aside.
- In the same saucepan, add some more olive oil and then add the onion, carrots, celery and garlic; cook until vegetables have softened a little (10-15 minutes).
- Add the flour and tomato purée, and cook for 1-2 minutes.
- Return the beef to the saucepan, then add the wine if you are using it; if required, allow it to reduce a little.
- Add the beef stock, Worcestershire sauce, thyme and bay leaves and allow to cook at a simmer, uncovered, for 45 minutes.
- Check after 30 minutes to ensure the gravy has thickened; if not, increase the heat a little for the last 15 minutes.
- Season and then remove the bay leaves (and thyme if not dried).
- While the mince is cooking, boil potatoes until soft, drain the water and steam-dry the potatoes for a few minutes.
- Mash the potatoes and add the milk, butter, cheese and nutmeg; don't forget to season to taste.
- Spoon the meat into an ovenproof dish, then cover with the mash and sprinkle cheese on top (if desired).
- If it's being eaten immediately, place the dish in the oven (200°C) for 30 minutes, or until the top is golden brown.
- Serve with vegetables of choice.
Serves 6-8.
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