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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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This recipe gives an old favourite a contemporary twist. Ingredients:
2 tablespoons olive oil |
1 red onion, finely chopped |
2 sticks celery, finely chopped |
3 garlic cloves, crushed |
1 red chili pepper, deseeded and finely chopped |
1 lb lean ground beef |
1 -2 tablespoon worcestershire sauce |
2 teaspoons tabasco sauce |
1/2 cup red wine |
1 (14 ounce) can chopped tomatoes |
1 pinch celery salt |
salt and pepper |
1 1/3 lbs floury potatoes, such as yukon gold, peeled and halved (or quartered, depending on size) |
3 1/2 ounces butter |
5 tablespoons milk |
9 ounces cheddar cheese, shredded |
3 ounces gruyere cheese, shredded (optional) |
Directions:
1. For the beef, heat the olive oil in a large saucepan over a medium heat. Add the onion, celery, garlic and chili and fry gently for 4-5 minutes until the vegetables have softened but haven’t coloured.
2. Increase the heat and stir in the ground beef. Cook for 4-5 minutes, stirring occasionally, until the beef has browned.
3. Add the Worcestershire and Tabasco sauces, wine and tomatoes and sprinkle in the celery salt. Season with salt and freshly ground black pepper.
4. Simmer for about an hour, stirring occasionally, until the mixture has thickened and cooked down into a rich sauce.
5. While the beef sauce is cooking, preheat the oven to 350°F
6. For the potato topping, bring the potatoes to the boil in a large saucepan of salted water. Reduce the heat and simmer gently for 15-20 minutes, until tender.
7. Drain thoroughly and mash until smooth. Stir in the butter, milk and cheddar cheese, and season well.
8. Spoon the beef into a large ovenproof dish and top with the cheesy mash. Sprinkle over the gruyere, if using.
9. Transfer to a baking tray and bake for 30-40 minutes, until golden and bubbling.
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