Ingredients

Serves 4

• 1 tbsp olive oil
• 500g lean minced beef
• 2 chopped garlic cloves
• 1 onion, chopped
• 2 carrots, finely chopped
• 1 celery stalk, finely sliced
• 2 tsp chopped thyme
• 1 tsp chopped rosemary
• 60g frozen peas
• 2 tbsp flour
• 100ml red wine
• 300ml beef stock
• 1 tbsp tomato puree
• 2 tsp Worcestershire sauce
• 1 kg peeled and diced potatoes
• 150ml cream
• 3 tbsp butter
• 80g grated cheddar cheese
• 2 egg yolks, beaten well
• Salt and pinch white pepper
• Chopped parsley, for the top

Method

1. Heat the oil in a hob to oven casserole dish.
2. Add the minced beef to the pan, season with salt and pepper and brown.
3. Remove from the pan onto a clean plate.
4. Add a little more oil and add the chopped onion, sauté until softened but not brown.
5. Add rosemary, thyme, garlic, carrots and celery and cook for 3 minutes.
6. Return the browned beef to the pan.Add the flour, season with salt and freshly ground black pepper.
7. Stir in the tomato puree. Pour in the red wine and cook for about 4 to 5 minutes.
8. Pour in the beef stock and Worcestershire sauce. Add the peas and bring to the boil.
9. Reduce the heat, simmer for about 25 to 30 minutes, stirring from time to time.
10. Check for seasoning, adding a little more salt or pepper if needed.
11. Meantime, place the diced potatoes into a steamer and steam until just soft.
12. Spoon them into a potato ricer and press into a bowl.
13. Warm the cream and butter gently. Pour over the potatoes, season with salt and white pepper.
14. Stir in the beaten egg yolks and mix well.
15. Sprinkle the cheddar cheese over.
16. Preheat the oven to 190°C/fan 170°C/gas 5.
17. Spoon into a piping bag or place spoonfuls of mashed potatoes on top of the beef.
18. Place in the oven for about 30 minutes to bake or until golden brown.
19. Top with chopped parsley and serve.