1½ tbsp olive oil
2 garlic cloves, minced
1 onion, finely chopped
1 carrot, finely chopped
1 stick of celery, finely chopped
750g beef ground mince, or mince the left over brisket cooked on the barbecue that featured in last fortnight’s recipe by Jason in The News on page 13.
¼ cup flour (plain
¼ cup tomato paste
2 cups beef stock
½ cup red wine (or water)
1 beef bouillon cube, crumbled (or 1 tsp stock powder)
2 tbsp Worcestershire sauce
1 tsp dried thyme
2 dried bay leaves
¾ tsp salt (optional)
½ tsp black pepper
½ cup frozen peas
Topping
1.2 kg potatoes, peeled and cut into 2.5cm cubes
⅔ cup milk (warmed)
2 tbsp butter
Parmesan crust (optional)
2 tbsp butter
2 tbsp parmesan, grated
Method
Heat oil in a large skillet over medium high heat. Add onion and garlic, cook for one minute. Add carrots and celery. Cook for 3 minutes or until soft.
Turn heat up to high. Add beef and mix in.
Add flour and mix in. Add tomato paste, broth, red wine, bouillon cube (or stock), Worcestershire sauce, thyme, bay leaves, salt and pepper.
Bring to simmer, then turn down heat so it simmers rapidly. Cook for 30 minutes, stirring occasionally, until if reduces down to a gravy consistency.
Taste, and add more salt if needed. Transfer to 6-cup pie dish (1.5 litre). Cover, cool if you have time. This will make it easier to top with mash.
Assemble pie
Preheat oven to 180℃
Cook potatoes in boiling water for 15 minutes or until soft. Drain, then return to pot on turned off stove.
Add butter and mash until melted, then add milk and salt. Mash until smooth.
Spread onto pie, use a fork to rough up the surface. Sprinkle with parmesan, drizzle with butter.
Bake for 25-30 minutes or until golden on top and bubbling on the edges. Stick a knife into the middle to ensure it is piping hot.
Stand for 5 minutes before garnishing with fresh thyme leaves if desired.
Delicious!
