Ingredients
Serves 4–6
For the filling:
· 15 ml olive oil
· 1 large onion, finely chopped
· 2 x sticks celery, diced
· 2 x carrots diced
· 4 x cloves garlic
· 650 g low-fat beef mince
· 2 tbsp tomato purée
· 1 tbsp plain flour
· 150 ml red wine
· Leaves from 4 sprigs of fresh thyme
· 400 ml beef stock
· Worcestershire sauce, to taste
· Salt and freshly ground black pepper
For the mash:
· 900 g Maris Piper potatoes, peeled and chopped
· 115 g butter
· 125 ml milk
· Salt, to taste
To serve:
· 150 g frozen peas
· 50 g butter
· Chopped mint
Method
1. Preheat your oven to 180 degrees Celsius
2. Heat a large pan and add some oil. Sauté your onions, garlic and celery.
3. Add in your beef and brown thoroughly.
4. Stir in the tomato puree and cook for one minute. Add in the flour and cook for the next minute.
5. Pour in your wine and scrape the bottom of your pan, and get all the good bits cooking.
6. Pour in the stock and leave to simmer for 25 minutes, stirring gently. When it is thickened, season with Worcestershire sauce and seasoning. Add in your sprigs of thyme and carrots.
7. Make the mash: Boil the potatoes in salted water for 12–15 minutes, or until tender. Drain, then return to the heat for 1 minute to remove excess moisture. Mash with butter.
8. Assemble by placing the mince mixture on the bottom and the mash on the top. Brush with egg yolk and make a design with a fork. Make a chimney in the centre for steam to release. Bake for 15 minutes at 180 degrees.
9. Serve with peas.
Trisha's Tips:
· Cool the filling before topping: Let the beef mixture cool completely before adding the mash. This prevents the mash from sinking and keeps those neat, defined layers.
· Shepherd's Pie option: Swap the beef mince for lamb mince if you want to make a traditional shepherd's pie.
· Make-ahead: Both the filling and mash can be made a day in advance. Assemble and bake on the day of filming.
