1 Tbsp (15 ml) olive oil
500 g mince
1 medium onion, peeled and chopped
1 medium carrot, peeled and chopped
1 stalk celery, chopped (optional)
1 Tbsp (15 ml) chopped fresh
thyme or 1 tsp (5 ml) dried
˝ cup (125 ml) hot beef stock
2 Tbsp (30 ml) cream sherry (optional)
2 tsp (10 ml) cornflour for thickening
1/3 cup (40 g) frozen peas
salt and freshly ground black pepper to
taste
Topping
3 large potatoes, peeled and quartered
3 Tbsp (45 ml) butter
about 2/3 cup (160 ml) warm milk
- Heat the oil in a heavy-based saucepan and fry the mince until it changes colour. Add the onion and sauté until soft. Add the carrot, celery, thyme, stock, sherry and cornflour, and simmer uncovered for 20 minutes. Add the peas and seasoning and cook uncovered for 5 minutes, or until the sauce thickens. Spoon the mixture into a large ovenproof dish.
- For the topping, boil the potatoes in salted water until tender, then drain. Mash the potatoes, stir in the butter and gradually add enough milk to make a smooth consistency. Pipe or spread the topping over the mince, then bake in a preheated oven at 180 °C for about 30 minutes or until browned and heated through. Serve with a crisp salad.
Serves 4-6
Variation
Substitute half the potatoes with butternut, or flavour the mash by adding roasted garlic, citrus zest or chopped fresh herbs.
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