3tablespoonsall purpose flour (plain flour Australia and UK)
1glassred wine
3tablespoonsWorcestershire sauce
3cupsbeef stock (beef broth or beef bouillon)
2smallbay leaf (bay leaves)
2sprinklesdried thyme
1sprinklesalt
1sprinkleground black pepper
Mash Ingredients
3largepotatoes
1cupmilk
1stickButter
1cupcheddar cheese - grated
Instructions
Mash Instructions
Add butter and milk to your liking until the desired consistency is reached. Then mix in strong cheddar, I add a lot, but everyone is different.
You can also add a few gratings of fresh nutmeg if you like; some people prefer without. I think the nutmeg adds to this dish. You can always test a small amount with the nutmeg to see if you like it.
Filling Instructions
Brown ground meat in a pan with some olive oil and then remove from pan.
Add more olive oil along with onions, celery and carrots, cook on low heat until soft, about 20 minutes.
Add the tomato paste, garlic and flour and cook for a few minutes. Return the beef to the pan.
Pour in the wine and let it boil for a few minutes. Now add the broth, Worcestershire sauce, bay leaves and thyme.
Let this simmer and cook uncovered for about 45 minutes. The gravy should become thick if there is still a lot of liquid increased heat, so the liquid boils down. This should not be dry, but the gravy should coat the meat.
Once done, season the meat to your liking with salt and pepper.
In the meantime, while all is cooking, you can make the mashed potatoes.
Once everything is ready, spoon the meat into 1 or 2 dishes depending on their size.
Spread the mash on top to cover the meat mixture. Sprinkle some remaining cheddar over the top and put into the oven at 425 degrees for approximately 30 minutes until the topping becomes golden.