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Prep Time: 0 Minutes Cook Time: 100 Minutes |
Ready In: 100 Minutes Servings: 4 |
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This dish is another good ole british classic. The combintion of red wine, thyme, wild mushrooms & a good strong stock make this a taste bud pleaser everytime. As my ole mum would say as she slaved over a stove, 'It warms the cockles of your heart'. Read more .:-)) Ingredients:
25g/1oz dripping or 80ml olive oil |
1 large onion, finely chopped |
1small tin chopped tomatoes |
100g carrots, diced (optional) |
100g assorted wild mushrooms, sliced(optional) |
450g/1lb minced lamb-beef |
125ml chicken, beef or lamb stock |
100ml red wine |
1 tsp anchovy essence(optional) |
10ml/2sp worcester sauce |
2 bay leaves |
2 sprigs of thyme |
1 tbsp plain flour |
salt and pepper |
for the mash topping |
700g/1 1/2 lb potatoes |
55ml/ 2 fl oz milk |
75g/3oz butter |
1 egg yolk |
Directions:
1. In a large non-stick casserole dish heat 1 oz of dripping or oil. Add the large onion and cook for 5 mins.
2. Meanwhile, in a large frying pan, heat a little olive oil and fry the mince up evenly and cook until browned. While the meat is frying, break up any lumps with the back of the spoon.
3. Add the carrots and continue to cook for another 4-5 minutes.
4. meanwhile, in the casserole dish stir the onions and add the wild mushrooms, 1 tablespoon of plain flour (this helps to thicken the juices) and stir. Mix well and add 2 bay leaves, 2-3 sprigs of thyme and the anchovy essence and stir.
5. To the onion mix add the chopped tomatoes,red wine ,stock (keep a little aside, for putting into the mince pan to de-glaze) and Worcester sauce.
6. Add the cooked mince & carrots to the onion mix and then pour the reserved stock into the empty mince pan, scraping off any bits of mince left in the pan. Pour the remaining stock into the pan containing the mince & onion mixture.
7. Bring the mixture to the boil, adding a pinch of pepper and let it simmer for about 45 minutes.
8. Boil the potatoes, sieve and put into a bowl. Add the butter and egg yolk, and mash together. Season with salt and black pepper.
9. Pour the meat into an ovenproof dish and spread the mash on top, smooth over and mark with a spatula. Sprinkle some parmasan over the top if you wish.
10. Put the dish into the oven-gas mark 6 until it is bubbling and golden.
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