The cheese in this crust and the lump of garlic butter that melts onto the centre makes this into something very special.
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.
