Ingredients:

  • 2 Tbsp Olive Oil
  • 2 lbs Lean Ground Beef (Minced)
  • 1 medium Yellow Onion, diced
  • 2 medium Carrots, peeled and diced
  • 2 medium Celery stalks, diced
  • 3 cloves Garlic, minced
  • 2 Tbsp All-Purpose Flour
  • 2 Tbsp Tomato Purée (Paste)
  • ½ cup Dry Red Wine
  • 3 cups Beef Stock (low sodium)
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Dried Thyme
  • 2 Bay Leaves
  • Salt and Black Pepper, To taste
  • 3 lbs Potatoes (Russet, King Edward, or Maris Piper)
  • 4 Tbsp Unsalted Butter
  • ½ cup Milk (Whole or Semi-Skimmed), warmed slightly
  • 1 cup Mature Cheddar Cheese, grated
  • Sea Salt, To taste

Instructions:

  1. Peel and cut the potatoes into uniform chunks. Place them in a saucepan, cover with cold, heavily salted water, and bring to a boil. Cook for 15–20 minutes until the potatoes are easily pierced with a fork. Drain them completely and return them to the hot pan over very low heat for 1–2 minutes to evaporate excess moisture.
  2. Heat the olive oil in a large frying pan over medium-high heat. Add the ground beef and cook, breaking it up, until deeply browned. Drain off any excess fat and set the meat aside.
  3. Reduce the heat to medium. Add the diced onion, carrots, and celery to the same pan. Sauté for 8–10 minutes until the vegetables are soft. Add the minced garlic and cook for 1 minute more.
  4. Stir in the 2 Tbsp of flour and the tomato purée. Cook for 1 minute, stirring constantly. Pour in the red wine, scraping up any brown bits, and let the wine reduce by half (about 2 minutes).
  5. Return the beef to the pan. Pour in the beef stock and add the Worcestershire sauce, thyme, bay leaves, salt, and pepper. Bring the mixture to a gentle boil, then immediately reduce the heat to a low simmer.
  6. Simmer the filling, uncovered, for 30–40 minutes, stirring occasionally, until the sauce is thick and reduced enough to coat the back of a spoon. Taste, adjust seasoning, and discard the bay leaves.
  7. Preheat the oven to 400°F (200°C). Mash the hot, dry potatoes. Add the butter and half of the warm milk, mixing gently until smooth. Fold in ¾ cup of the grated Cheddar cheese, salt, and pepper.
  8. Pour the finished beef filling into a casserole dish. Allow the filling to cool slightly (5 minutes). Spoon the cheesy mashed potato over the filling, spreading evenly to cover the entire surface. Use a fork to create ridges and peaks. Sprinkle the remaining ¼ cup of Cheddar cheese over the top.
  9. Bake for 25–30 minutes, until the filling is bubbling hot around the edges and the mashed potato topping is deeply golden brown and crispy.
  10. Allow the pie to rest for 5 minutes after removing it from the oven before serving.