Step 1: Mince
- Dice the onion, carrot, and celery.
- Heat some (olive) oil in a large saucepana and add the diced veggies
- Crush the garlic and add it in.
- Add in the mince and fry until brown.
- Squeeze in some tomato puree and add some Worchestershire sauce.
- Sprinkle the flour over and stir it in. Also, if using stock cubes/power,
crumble/sprinkle that in now too. Cook for another minute.
- Pour in a few glugs of red wine and use it to remove any fond from the
bottom of the pan.
- If using liquid stock, pour that in. If you already added a stock cube,
just pour in hot water.
- Add in the thyme and bay leaves. You can stir it in, it doesn't have to
sit on the top.
- Leave it on medium heat, bubbling gently. If it's quite liquid, leave
it uncovered so it can thicken a bit.
Step 2: Mash
- Fill a second saucepan with cold water.
- Peel the potatoes, placing them in the water.
- Bring to a boil and simmer for 15 mins.
- Grate the cheese.
- Start pre-heating the oven to 200C fan.
- Spoon the mince into a dish and leave it to cool. This will make it
easier to top with mash.
- Insert a paring knife into the potatoes. Once you no longer feel any
resistance, drain the water and let the potatoes steam for a few mins
in the saucepan.
- Add the milk and butter, and mash the potatoes.
- Spoon the mash onto the mince and make sure the surface is nice and craggly.
- Top with the cheese and bake in the oven until brown on top.