Ingredients:

  • 1 Tbsp Olive Oil or Vegetable Oil
  • 1 large Brown Onion, finely chopped
  • 2 large Carrots, diced
  • 2 Celery sticks, diced
  • 900g Lean Beef Mince (Ground Beef)
  • 2 cloves Garlic, minced
  • 2 Tbsp Plain (All-Purpose) Flour
  • 2 Tbsp Tomato Purée (Paste)
  • 500 ml Beef Stock (Low Sodium preferred)
  • 150 ml Red Wine (Optional)
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Dried Thyme
  • 1 tsp Dried Rosemary
  • 1 cup Frozen Peas
  • Salt and freshly ground Black Pepper, to taste
  • 5 kg Starchy Potatoes, peeled and quartered
  • 100g Unsalted Butter, cut into cubes
  • 150 ml Whole Milk or Half-and-Half, warmed
  • 1 large Egg Yolk
  • 150g Mature Cheddar Cheese, grated (plus extra for topping)
  • Pinch of freshly grated Nutmeg (optional)
  • Salt and White Pepper, to taste

Instructions:

  1. Sauté onion, carrots, and celery in oil in a large, heavy-bottomed saucepan or Dutch oven until softened (approx. 8 minutes).
  2. Add the beef mince to the vegetables; brown thoroughly, breaking it up with a wooden spoon. Drain off any excess fat if necessary.
  3. Stir in garlic, tomato purée, thyme, and rosemary. Cook for 1 minute.
  4. Sprinkle flour over the mixture and stir well for 1 minute to cook out the raw taste.
  5. Slowly pour in the red wine (if using) and beef stock, stirring constantly to avoid lumps. Bring to a simmer.
  6. Add Worcestershire sauce. Reduce heat, cover loosely, and simmer for 25–30 minutes, allowing the sauce to thicken. Season well with salt and pepper. Stir in the frozen peas during the last 5 minutes.
  7. While the filling simmers, boil the potatoes in salted water until fork-tender (approx. 15–20 minutes). Drain thoroughly and return to the hot pan for 1 minute to evaporate excess moisture.
  8. Mash the potatoes until smooth. Add butter, warm milk, egg yolk, and nutmeg (if using). Beat until light and fluffy. Fold in the 150g of grated Cheddar and adjust seasoning.
  9. Preheat oven to 400°F (200°C / Gas Mark 6). Spoon the cooled meat filling evenly into a standard 9x13 inch oven-safe casserole dish.
  10. Top the filling with the cheesy mash, spreading it to the edges. Use a fork to create peaks and texture, and sprinkle with extra cheese if desired.
  11. For Immediate Serving: Bake for 20–25 minutes until the filling is bubbling and the topping is golden brown.
  12. For Freezing: Allow the assembled pie to cool completely. Cover tightly with plastic wrap, then foil. Label clearly and freeze flat for up to 3 months.