500g beef mince
2-3 Tbl olive oil
1 large brown onion, finely chopped
1 large / 2 medium carrots, peeled and diced
4 cloves of garlic, chopped
300ml red wine
1 x 70g tub tomato paste
2 Tbl plain flour
350ml beef stock
40ml worcestershire sauce
1 Tbl thyme leaves
1 Tbl rosemary leaves, chopped
1/2 Tbl sugar
800g potatoes, chopped into chunks
70g butter (feel free to use less if you like it less buttery)
50ml hot milk or cream
Freshly grated parmesan (optional)
In a heavy-based saucepan or casserole pan, add the oil so that it forms a thin layer over the surface. Over medium-high heat, cook beef mince for about 5-10 minutes until evenly browned (in batches if you have to). Transfer mince to a bowl with a slotted spoon and set aside.
Add in the onion, carrot and garlic to the same pan. Stirring frequently, sauté the vegetables until golden brown and softened (about 4-5 minutes).
Pour a 1/3 of the red wine into the vegetables, scraping the browned bits off the bottom and simmer until it has mostly reduced. Another another 1/3 of wine and cook again until nearly completely reduced. Add the last 1/3 of wine and stir through.
Immediately add the tomato paste and stir to combine. Then shower over the flour and stir frequently for another minute or two (it’ll look like a gluggy mess but don’t panic). Stir in the stock and bring to a simmer.
Add the browned mince, worcestershire sauce and fresh herbs. Lower the heat, partially cover the pan and simmer for 30-40 minutes, stirring occasionally until the mince is tender and the sauce has thickened. Add the sugar and check for seasonings. Tip out into a ovenproof dish and set aside to cool to firm up (I find if the filling is too hot, the mash will sink a little to the bottom and make it hard to spread).
Preheat oven to 180°C.
Meanwhile, boil the potatoes in salted water for around 20-30 minutes until tender (time will depend on how thick you chopped your spuds). Drain well then return them to the hot pan over low heat to steam dry for a minute or two.
Mash the potatoes or put them through a ricer into a large bowl. Mix in the butter and hot milk (and parmesan if using). Check the seasonings.
Layer the mashed potato evenly on top of the slightly cooled mince and ‘fluff’ it up with a fork. Sprinkle over more parmesan/cheese if using.
Bake for 20-25 minutes until the topping is golden and the mince filling is bubbling.
{ 15 comments… read them below or add one }
That filling looks SO good.
leaf (the indolent cook) recently posted..passionfruit and honey ice cubes
It look so warm and comforting! I haven’t ever made a Shepherd pie before, although I’ve always wanted to give it a try :)
whoa whoa whoa I am trying this. I LOVE shepherds pie. looks and sounds perfect for this weather.
shaun@everybodylovesramen recently posted..Coco Cubano, Parramatta
Karen that looks so ridiculously delicious I can’t even say anything. Bookmarked for this weekend!
Minh recently posted..Burch & Purchese Sweet Studio, South Yarra, Melbourne
perfect for today’s weather! I live with a Pom so this will definitely down his alley!
billy @ A Table For Two recently posted..Chicken Liver Parfait Recipe
peas are the devils balls.
oh mah gosh look at that wondrous layer of fluffy mash potato, so sexy. I like balls.
Steph recently posted..Flourless Chocolate Cake with Green Tea Icing
I’ve never heard of incorporating a layer of tomatoes, but I’d give it a go! I’m always sneaking the extra crunchy bits of mashed potato too. lol
Yummy! I just wanna dig right in~
Miss Adriennely recently posted..Flourless Hazelnut Chocolate Cake
I heart that you love English food so much! Looks absolutely delicious – a cut above most you get. I like bits of carrot and mushroom too (but then I always like lots of veg in mince dishes inc lasagna etc).
I think I sometimes like the toasted, slightly crusty layer of mash more than the meat underneath. And to make it extra carbalicious, you could dunk crusty bread into it…
mademoiselle délicieuse recently posted..Lucy’s Espresso Bar
i think i was english in my past life as i absolutely adore the hearty cuisine! AND – thanks to you, I have added to my food smarts. I had no idea that shepherds pie referred strictly to the lamb variety and that cottage was the beef version…I thought it was much of a muchness but good to know the distinction. It may come up in pub trivia one day..along with a reference to balls or something along those lines..
Gianna recently posted..The Fern, Redfern & a Dessert favorite.
Honestly it doesn’t look “ymmmy” at all..but am sure it as good as your saying. My eyes are a hard on me sometimes.
Marlene recently posted..Are online degrees respected ?
Delicious and so easy to make gluten free!
jas @ gluten free scallywag recently posted..Roasted Tomato Bolognese: Gluten Free Recipe
I’m confused, there’s just so much food I want for dinner now!
Judy recently posted..A Recipe in Pictures: Weeknight Dinner #1