Ingredients

  • 3 tblsp olive oil
  • 2 garlic cloves, mashed
  • 175 g onion (chopped)
  • 450 g beef (freshly minced)
  • 1 tsp fresh thyme leaves
  • 150 ml dry white or red wine
  • 300 ml homemade beef stock
  • 1 tsp worcestershire sauce
  • 1 tblsp concentrated tomato puree
  • roux
  • salt and freshly ground pepper
  • for the topping:
  • 1.3 kg potatoes
  • 300 ml full cream milk
  • salt and freshly ground pepper
  • 25 g butter
  • 1 tblsp chives, chopped (optional)
  • 25 g parmigiano reggiano cheese,(grated)
  • 25 g cheddar cheese (grated)
  • to serve:
  • garlic butter
  • green salad

Method

  • The cheese in this crust and the lump of garlic butter that melts onto the centre makes this into something very special. The Worcestershire sauce is also a great help. I have no shares in the company, but ensure you always have a bottle in your cupboard as it gives a welcome lift to many otherwise pedestrian dishes
  • Heat the oil in a saucepan. Add the garlic and onion and fry until soft and slightly brown.
  • Increase the heat, add the minced beef and thyme leaves and fry until the beef changes colour.
  • Add the wine, half the stock, the Worcestershire sauce and the tomato puree. Simmer for 10 minutes.
  • Meanwhile, boil the potatoes in their jackets, then peel them. Add boiling milk and mash the potatoes while they are still hot. Season with salt and freshly ground pepper and add a blob of butter and the chives, if using.
  • Preheat the oven to 180°C (350°F/Gas 4).
  • Bring the remainder of the stock to the boil and thicken it well with roux. Stir it into the mince - it should be thick but still juicy. Taste and correct the seasoning.
  • Put the meat mixture into one large or six individual pie dishes. Pipe or spread the mashed potato over the top.
  • Sprinkle with the grated cheeses. Bake for 30 minutes, until the top is golden and slightly crispy. Serve with garlic butter and a green salad.