Went for comfort food tonight, nice and easy recipe which can even be made the night before ready for the oven
I made another loaf of the easy bread I made yesterday just to be able to mop up the juicy bits 😉
Here’s the recipe, let me know if you give it a make!
I N G R E D I E N T S
• 1 1/2 tbsp olive oil
• 2 garlic cloves , minced
• 1 onion , finely chopped
• 1 carrot , finely chopped
•1 celery , finely chopped
• 750g beef mince or pork & beef combo
• 1/4 cup (40g) flour (plain / all purpose)
• 1/4 cup (55g) tomato paste
• 2 cups (500 ml) beef stock
• 1/2 cup (125 ml) red wine / red wine stock cube or water
• 1 beef stock cube , crumbled
• 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
T O P P I N G
• 1.2 kg / 2.5 lb potatoes , peeled and cut into 2.5cm / 1" cubes
*I do a combo of sweet potato & white spuds
• 2-3 tbsp (30g) salted butter
H O W T O
Heat oil in a large non stick pan over medium high heat. Add onion, celery, carrot and garlic, cook for 1 minute.
Cook for 5-10 minutes or until softened and sweet.
Turn heat up to high. Add mince and cook, breaking it up as you go, until browned.
Add flour and mix in. Add tomato paste, stock, red wine, stock 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
Taste then add more salt if desired.
Transfer to lasagne dish or pie dish
Cover, cool if you have time
Cool filling is easier to top with mash and it won’t sink.
Preheat oven to 180°C/350°F.
Cook potatoes in boiling water for 15 minutes or until soft. Drain then return to pot on turned off hob. Shake briefly and allow to steam dry for 30 seconds or so.
Add butter and mash until melted, I use u salted so no need to season here. Mash until smooth.
Spread onto pie, use a fork to rough up the surface for crispy bits and drizzle with olive oil
Bake for 35 minutes or until golden on top and bubbling on the edges.
Serve with greens
E N J O Y !