Ingredients

Serves 6

• 750gr beef mince
• 2 TBSP vegetable oil
• 2 rashers bacon finely chopped
• 2 sticks celery  finely diced
• 1 large carrot finely diced
• 1 large onion finely diced
• salt & ground black pepper
• 2 TSP’s dried oregano
• 1 TBSP tomato puree
• 1 oxo cube
• 1 heaped TBSP sauce flour
• 150ml good red wine
• 1.75 Kilo Desiree potatoes
• 50 gr butter
• 1 TBSP wholegrain mustard
• 75ml milk
• salt and pepper

Method

Separate the mince into a pan on the hob on a high heat and cook until the water separates from the meat, drain the water from the mince and set aside. Add the oil to the same pan on a medium heat and add the bacon celery carrot and onion and cook until softened, then stir in the oregano and cook for 1 minute then the tomato puree and stir until completely incorporated and season with salt and pepper.

Add the mince back to the pan with the oxo cube and fry for 1 minute before adding the flour, mix to incorporate the flour then add the wine. When the liquid thickens remove the mince from the heat and set aside.

Boil the potatoes until soft then drain and mash until smooth, add the butter and the mustard and stir to evenly mix , then stir in the milk and season with salt and pepper to taste.

In a casserole dish tip the mince then top with the mash, use a fork to form ridges on the top, brush the top with melted butter and bake in a pre heated oven at 180C for 20-25 minutes.