More of a winter dish but it can be appreciated in any season.
The Worcestershire sauce combined with the red wine and the flavour of the fresh herbs give the pie an aromatic taste.
Not a quick dish to cook but easy enough to try.
Prepare: 30 minutes
Cook: 1 hour 20 minutes + 10 minute standing.
500g lean/organic mince meat
1 onion diced
1 celery stalk diced
1 carrot peeled and diced
I had a few mushrooms left and some broccoli floret and add them in - cut into small pieces
1 tbsp olive oil
1 beef stock cube
2 tbsp tomato purée
2 tbsp plain flour
2 tsp Worcestershire sauce
1-2 splashes of red wine
3 thyme sprigs,1-2 bay leaves and 3/4 minced sage leaves
2 sweet potatoes peeled and cut into round thin slices
1 tbsp unsalted butter.
Heat the oil in a large pan or casserole dish over high heat. Add the beef and fry, stirring for 5 minutes until browned.
Remove from the pan, add a bit more oil and fry the onion, carrot, celery and a pinch of salt over medium heat for 10 minutes or so. Mean while dissolve the stock cube in 500ml of boiled water.
Return the beef to the pan, add the tomato purée then stir in the flour and cook for a couple of minutes. Add the stock, Worcestershire sauce, thyme and the bay leaves, the other vegetables and simmer for 20/25 minutes until the meat is coated in a thick gravy.
Slice the potatoes very thinly, put them in a bow and cover them with just boiled water (make sure they are completely covered). Leave for 10 minutes then drain and pat dry with kitchen paper.
Pre-heat the oven to 200C degrees.
Melt the butter in a medium pan and toss the potatoes for a few minutes.
Put the meat and gravy in a medium ovenproof dish. covered with the potatoes and add some more thyme and the mince sage leaves and season.
Bake for 30 minutes then stand for 10 minutes before serving.
If you scatter cheddar cheese and some breadcrumbs over the top halfway through baking the pie will have a nice cheesy crust!