Ingredients

The following ingredients have 4 Servings
  • 1 1/2 tbsp olive oil
  • 2 garlic cloves (, minced)
  • 1 onion (, finely chopped)
  • 1 carrot (, finely chopped*)
  • 1 celery (, finely chopped*)
  • 750g / 1.5 lb beef mince (ground beef)
  • 1/4 cup (40g) flour ((plain / all purpose))
  • 1/4 cup (55g) tomato paste
  • 2 cups (500 ml) beef stock / broth (, low sodium)
  • 1/2 cup (125 ml) red wine (or water)
  • 1 beef bouillon cube (, crumbled (stock cube, or 1 tsp stock powder))
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme ((or 3 sprigs fresh thyme))
  • 2 dried bay leaves
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 1.2 kg / 2.5 lb potatoes (, peeled and cut into 2.5cm / 1" cubes)
  • 2/3 cup (165 ml) milk (, warmed)
  • 2 tbsp (30g) butter
  • 2 tbsp (30g) butter
  • 2 tbsp (20g) parmesan, grated

Instruction

  • Heat oil in a large skillet over medium high heat. Add onion and garlic, cook for 1 minute. Then add carrots and celery. Cook for 3 minutes or until softened and sweet.
  • Turn heat up to high. Add beef and cook, breaking it up as you go, until browned.
  • Add flour and mix in. Add tomato paste, broth, red wine, bouillon cube, Worcestershire sauce, thyme, bay leaves, salt and pepper.
  • Bring to simmer, then turn down heat so it is simmering rapidly - I have it on medium high. Cook for 30 minutes, stirring occasionally, until it reduces down to a gravy consistency (Note 1) (see video). Taste then add more salt if desired.
  • Transfer to 6 cup pie dish (1.5 litre / quart). Cover, cool if you have time (even overnight). Cool filling = easier to top with mash (Note 2)