50gbutter (or you could use vegetable oil instead)
600gminced beef
2onions, finely chopped
3 garlic cloves, finely chopped
1bay leaf
4sprigs of thyme, finely chopped
1celery stick, finely diced
9carrots, peeled and finely chopped
2tbsptomato purée
2tbsp Worcestershire sauce, to taste(you may won't to add a little more, depends on your taste)
100mlred wineoptional
500mlbeef stock
salt and freshly ground black pepper
For the mash topping
1kgwhite potatoes
75gbutter
100 - 150mlmilk
200gstrong cheddar (or you could switch out for Parmesan)
nutmeg (Optional)
Instructions
Melt the butter in a pan on a medium heat. Add the onion, carrot, celery, garlic, thyme and bay leaf and fry over a medium/low heat for around 10 minutes, or until softened.
Add the mince and cook until brown (if you are doing a larger quantity you may need to do the meat in batches)
Now add the tomato purée, Worcestershire sauce and cook for 2 minutes.
Turn the heat up to high and add the red wine. Let it bubble away and reduce for 5 minutes then add the stock and reduce to a medium heat. Simmer for a further 20 minutes, stirring often (nb: you want the liquid to reduce so it's a nice thick gravy covering the mince).
While this is bubbly away, cut the potatoes into quarters and cook in a pan of boiling, salted water until cooked through (approx for 15 to 20 minutes).Drain and leave to steam dry.
Preheat the oven to 190C/170C fan.
Taste the mince and season to your taste with salt and pepper. Take out the bay leaf and (if any) Thyme stalks.Now, transfer it to an ovenproof dish (approx 20cm by 30cm).
Mash the potatoes with the butter, milk, pinch of salt and pepper (*some freshly grated nutmeg - Optional) and 3/4 of the grated cheddar cheese, then spread over the top of the mince.Sprinkle the rest of the cheese over the top and cook for 45 minutes, or until golden and bubbling.Serve with peas and carrots.