Method
- Heat a large frying pan until smoking, add half of the olive
oil and fry the minced beef, in batches, for 4-5 minutes, or
until browned all over.
- Heat a separate pan over a gentle heat, add the remaining
olive oil and fry the shallots and thyme for 2-3 minutes, or
until just softened. Stir in the tomato purée and flour
and cook for a further minute, then add the cooked beef.
- Deglaze the frying pan used to cook the beef with the red
wine, scrapingup any caramelised bits with a wooden spoon. Cook
for 3-4 minutes, or until the wine has reduced by half, then
pour the wine into the pan with the beef.
- Add the stock to the pan and leave to simmer for 45 minutes,
or until the beef is tender and the mixture is thickened. Season,
to taste, with salt, freshly ground black pepper and a few dashes
of Worcestershire sauce. Keep warm over a very low heat.
- Preheat the grill to high.
- For the mash, place the potatoes into a pan of salted water
and bring to the boil. Reduce the heat and simmer for 12-15
minutes, or until the potatoes are tender.
- Drain and return the potatoes to the pan, then place over
the heat for about one minute to drive off any excess moisture.
Mash well with a potato masher or ricer, then add the butter
and milk, beating to form a smooth mash. Season, to taste, with
salt and freshly ground black pepper. Spoon the mash into a
piping bag.
- To serve, place the mince mixture into a baking dish and
pipe the mash over the top. Place under the grill for 8-10 minutes,
or until the top is golden-brown. Serve spooned onto serving
plates.
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Ingredients for the mince
- 50ml/2fl oz olive oil
- 650g/1lb 7oz minced beef
- 3-4 banana shallots or 7-8 small round shallots, finely
chopped
- 4 sprigs fresh thyme, leaves only
- 2 tbsp tomato purée
- 1 tbsp plain flour
- 150ml/5fl oz red wine
- 400ml/14fl oz beef stock
- salt and freshly ground black pepper
- Worcestershire sauce, to taste
For the mash
- 900g/2lb King Edward potatoes, peeled and chopped
- 115g/4oz butter
- 125ml/4½fl oz double cream
- salt and freshly ground black pepper
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