- 5
- 15 mins
- 90 mins
Ingredients
- 1 1/2 tbsp olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 1 carrot, finely chopped*
- 1 rib celery, finely chopped*
- 750 g / 1.5 lb ground beef (mince)
- 3 tbsp flour
- 3 tbsp tomato paste
- 2 cups beef stock / broth (500 ml)
- 1/2 cup red wine (125 ml) (optional - can omit)
- 1 beef bouillon cube, crumbled
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme or 3 sprigs fresh thyme
- 2 dried bay leaves
- 1.2 kg / 2.5 lb potatoes, peeled and cut into 2.5cm / 1" cubes
- 1/2 cup milk (125 ml)
- 2 tbsp / 30g butter
- Nutmeg (optional)
- Olive oil
Preparation
Step 1
Instructions
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 5 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, then add tomato paste and mix in.
Add beef stock, red wine, beef bouillon cube, Worcestershire sauce, thyme and bay leaves. Bring to simmer, then turn down heat so it is simmering rapidly - I have it on medium high. Cook for 20 - 30 minutes, stirring occasionally, until it reduces down to a gravy consistency (Note 1) (see video).
Transfer to 6 cup pie dish (1.5 litre / quart). Cover, then refrigerate to cool for 1 - 2 hours or overnight. (Note 2)Assemble Pie
Cook potatoes in boiling water for 15 minutes or until soft. Drain then return to pot on turned off stove. Shake briefly and allow to steam dry for 30 seconds or so (Note 3).
Add butter and mash until melted, then add milk and salt (+ optional nutmeg). Mash until smooth.
Spread onto pie, use a fork to rough up the surface (rougher surface = more golden bits), drizzle with olive oil.
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 serving, garnished with fresh thyme leaves if desired.
Instructions