3 tablespoons extra virgin olive oil
1 kg Todenham beef mince
1 onion, diced
3 garlic cloves, minced
3 tablespoons, plain flour
1 x 400g tin chopped tomatoes
20g tomato puree
150ml red wine
400ml beef stock
2 tablespoons fresh rosemary and thyme leaves, chopped
2 tablespoons of worcestershire sauce
Salt and freshly ground pepper
1 kg desiree or floury potatoes, peeled
250ml double cream
30g salted butter
Original Recipe makes 6 servings
Heat the olive oil in a casserole dish and fry mince in batches until well browned. Add the onions, cook for 2 minutes until starting to soften and then add garlic. Sprinkle over the plain flour, stir for 60 seconds and then add the tomato puree, chopped tomatoes, red wine and beef stock. Stir and season with salt and freshly ground pepper. Bring to the boil, then reduce heat and simmer for 45 minutes.
Remove from the heat and stir in the fresh rosemary, thyme and Worcestershire sauce. Check seasoning and transfer to a pie dish. Set aside to cool while you make the mash.
Heat the oven to 375°F, 190°C or Gas mark 5.
Boil the potatoes in salt water until tender. Drain, mash and put back in pan. Heat cream and butter seperatly and add to potato pan. Check seasoning. Spread poatoes evenly on top of mince and form ridges with a fork, alternatively you can pipe mash using a piping bag.
Sprinkly with grated cheddar and bake in the oven for 40 – 45 minutes until bubbling and the top is golden.
Serve with buttered greens or a dressed salad.