Ingredients
17 total- 2 tsp of olive oil
- 800 g of british rose veal mince or lean minced beef
- 3 echalion shallots, finely chopped
- 2 bay leaves
- 2 tbsp of tomato purée
- 350 ml of red wine or beef stock
- 1 tsp of worcestershire sauce
- 900 g of king edward potatoes, peeled and quartered
- 25 ml of milk, plus a splash, if needed
- 1 tsp of marmite
- 25 g of salted butter
- 100 g of cheddar, grated
- 250 g of frozen peas
- 4 carrots, (approx. 375g), diced
- 1 tbsp of rosemary, finely chopped
- 3 garlic cloves, crushed or grated
- 8 servings steamed veg, such as spring greens and purple sprouting broccoli (optional), (optional)
Method
7 stepsStep 1
Heat 2 tsp oil in a large frying pan. Season the mince and cook in 2 batches for 8-10 mins. Remove to a bowl with a slotted spoon.
Step 2
In the same pan, cook the shallots in the meat juices on a low heat for 15 mins, until softened but not coloured. Add the carrots, garlic, rosemary, bay and a pinch of salt; cook for 5 mins more.
Step 3
Stir in the tomato purée, then return the mince to the pan with the wine (or stock) and worcestershire sauce; simmer for 5 mins.
Step 4
Cover; bubble for 40 mins, until thick. Add a splash of water if dry.
Step 5
Meanwhile, cook the potatoes in boiling salted water for 15-20 mins. Drain and steam-dry. Preheat the oven to 220°C/200°C fan/gas 7.
Step 6
Mash the potatoes with the milk, Marmite, butter and a third of the cheddar, until smooth. Season.
Step 7
Stir the peas through the mince. Transfer to an ovenproof dish; spread with the mash. Scatter over the rest of the cheddar and bake for 20 mins until bubbling and golden. Serve with steamed veg, if you like.