Ingredients:

  • 5 lbs (700g) Ground Beef (15-20% fat)
  • 1 large Onion, finely diced
  • 2 medium Carrots, peeled and finely diced
  • 2 Celery Stalks, finely diced
  • 3 cloves Garlic, minced
  • 2 tablespoons Tomato Purée (Paste)
  • 2 tablespoons All-Purpose Flour
  • 2 cups (475ml) Beef Stock (low sodium)
  • 1 tablespoon Worcestershire Sauce
  • ½ cup (120ml) Dark Ale or extra stock
  • 1 cup (150g) Frozen Peas
  • 2 tablespoons Olive Oil or Vegetable Oil
  • Salt and Freshly Ground Black Pepper to taste
  • 3 lbs (1.4 kg) Starchy Potatoes, peeled and quartered
  • 4 tablespoons (56g) Unsalted Butter
  • ½ cup (120ml) Whole Milk, warmed
  • 1 tablespoon Fresh Rosemary, finely chopped
  • 2 cloves Garlic, finely minced or grated (for topping)
  • ½ cup (50g) Mature Cheddar Cheese, grated (optional)
  • Salt and White Pepper to taste

Instructions:

  1. Place peeled and quartered potatoes in a large saucepan. Cover with cold, salted water. Bring to a boil, then simmer until fork-tender (approx. 15-20 minutes).
  2. In a large, oven-safe skillet, heat oil over medium-high heat. Sauté the diced onion, carrot, and celery until softened (about 5-7 minutes). Add minced garlic and cook for 1 minute until fragrant.
  3. Push vegetables to one side of the skillet. Add ground beef and cook, breaking it up with a spoon, until fully browned. Drain off any excessive fat.
  4. Stir in the tomato purée, then sprinkle the flour over the beef and vegetables. Cook for 1 minute, stirring constantly to cook out the raw flour taste.
  5. Pour in the ale (if using), scraping up any browned bits from the bottom of the pan. Let it bubble for 1 minute. Pour in the stock and Worcestershire sauce. Bring to a gentle simmer, reduce heat to low, cover partially, and let cook for 20 minutes, stirring occasionally, until the sauce has thickened.
  6. Stir in the frozen peas and season generously with salt and pepper. Taste and adjust seasoning.
  7. While the filling simmers, drain the cooked potatoes well. Return them to the dry, hot saucepan off the heat. Add butter, warm milk, chopped rosemary, minced garlic, salt, and pepper. Mash until smooth but slightly rustic—avoid over-mashing.
  8. Preheat oven to 400°F (200°C). Transfer the beef mixture to a 9x9 inch baking dish if it wasn't cooked in one. Spoon the potato topping evenly over the beef mixture, using a fork to create peaks and texture across the surface.
  9. Sprinkle with grated cheddar cheese, if using. Bake for 20-25 minutes until the filling is bubbling hotly and the potato topping is golden brown and crisp.
  10. Let the pie rest for 10 minutes before scooping out generous portions to serve.