A family favourite, this hearty pie is perfect for chilly nights.
Ingredients
Serves 6
- 2 tbsp vegetable oil
- 1kg beef mince
- 2 carrots, peeled and finely chopped
- 2 onions, finely chopped
- 2 cloves garlic, finely chopped
- 4 streaky bacon rashers
- 2 tbsp plain flour
- 1 bay leaf
- Sprig of rosemary and thyme
- 2 tbsp tomato purée
- 1/2 tsp English mustard
- 100mls Worcestershire sauce
- 1 litre beef stock - made from stock cube is fine
- 2 tbsp chopped parsley
- Salt & pepper
For the topping:
- 4 rooster potatoes, sliced thinly
- 25g butter, melted
- Fine sea salt and ground white pepper
Method
- Preheat the oven to 190c.
- In a large casserole dish, heat half the vegetable oil, add the minced beef in stages and brown it off.
- Remove the meat and drain on kitchen paper until needed.
- Using the same dish, add the bacon, onions, garlic, carrot.
- Brown for a couple of minutes. Return the meat and any juice to the pan.
- Add the rosemary and thyme, tomato puree, flour and season with salt and pepper. Cook for a couple of minutes to make sure all is well mixed together.
- Add the stock and Worcestershire sauce.
- Bring to the boil, place a lid on top and leave over a low heat until reduced and thickened. Remove from the heat and allow to cool slightly.
- Check the seasoning and add the parsley.
- Slice the potatoes thinly and mix with the meted butter and seasoning.
- Neatly top the dish with the thinly sliced potato and place in the oven for approximately 30-40 mins until golden brown and crispy.
- Serve warm with some green vegetables.
