- Glug olive oil
- 400g beef mince
- 1 onion finely chopped
- 2 carrots chopped
- 2 celery sticks chopped
- 1 garlic clove finely chopped
- 3 tbsp plain flour
- 1 tbsp tomato purée
- large glass red wine
- 400ml beef stock
- 1 spoonful red currant jelly
- few thyme sprigs
- 2 bay leaves
- 500g potatoes
- 200g parsnip
- 200g celeriac
- 150ml milk
25g butter
Heat a glug of olive oil in a pan and fry beef mince to colour slightly, add vegetables and cook on a gentle heat until soft, about 10/15 mins making sure beef mince is nicely browned
Add chopped garlic cloves, plain flour and tomato purée, increase the heat and cook for a few mins to cook out tomato purée and flour
Pour over a large glass of red wine and slowly bring to a simmer boil to reduce it slightly before adding beef stock and the herbs.
Bring to a simmer and cook, uncovered, for 45 mins. By this time the gravy should be thick and coating the meat. Check after about 30 mins – Season well, then discard the bay leaves and thyme stalks.
For the mash.
Peel and cut vegetables to an even size place In a large cover in salted cold water, bring to the boil and simmer until tender.
Drain well then mash well with the milk and butter making sure it’s not too lumpy, texture is fine, check seasoning.
Spoon the meat into oven proof dish
spoon on the mash starting in the corners first.
Bake in a pre heated oven (220C/200C fan/gas 7 ) and cook for 25-30 mins, or until the top is golden.