Ingredients
Meat Filling:
- 1½ tbsp olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 2 carrots, finely chopped*
- 2 celery sticks, finely chopped*
- 1 kg beef mince
- ¼ cup (55 g) tomato paste
- 2 cups (500 ml) low-sodium beef stock/broth
- ½ cup (125 ml) red wine (or water)
- 2 tbsp Worcestershire sauce
- 2 dried bay leaves
- ¾ tsp salt
- ½ tsp black pepper
Potato Topping:
- 800 g potatoes, peeled and cut into 2.5 cm (1 inch) cubes
- 2 tbsp (30 g) butter and/or full cream milk (to loosen and make creamy)
- Handfuls of grated cheddar cheese (for the cheesy crust)
*You can pulse the carrots and celery in a food processor for quicker prep.
Method
1. Make the Meat Filling:
- Heat olive oil in a large pan over medium heat.
- Sauté garlic, onion, carrots, and celery until softened.
- Add the beef mince and cook until browned.
- Stir in tomato paste and cook for a minute.
- Pour in the stock and red wine (or water), then add the stock cube, Worcestershire sauce, bay leaves, salt, and pepper.
- Simmer for 30–40 minutes until the mixture is thick and rich. Remove bay leaves before assembling.
2. Make the Potato Topping:
- Boil the potatoes in salted water until fork-tender (about 15–20 minutes).
- Drain and mash with butter and/or milk until smooth and creamy.
3. Assemble and Bake:
- Preheat your oven to 200°C / 400°F (fan 180°C).
- Spoon the meat mixture into a baking dish. Spread the mashed potato on top.
- Sprinkle generously with grated cheddar cheese.
- Bake for 20–25 minutes or until the top is golden and bubbly.
