* original recipe comes from The Ivy, London
Ingredients:
(for 6-8 persons)
450g minced beef
450g minced lamb (or minced pork)
1 onion - peeled and finely chopped
2 cloves of garlic - crushed
5-10 sprigs of thyme - finely chopped
1 tbsp flour
4 tbsp tomato paste
4 tbsp ketchup
75ml red wine
50ml worcestershire sauce
2 pint beef stock
Mashed potato **
How to make:
1. Pre heat oven to 200'C.
2. Seasoned the minced beef and pork with salt and pepper.
3. Heat frying pan, then add olive oil, then cook the meat for a few mins until all done, then drain them in a colander to remove oil and fat.
4. Heat up the same frying pan, add some olive oil, and gently fry the onion, garlic and thyme until soft and fragrant.
5. Then add the meat, flour, tomato puree & ketchup, stirring constantly.
6. Then slowly, add the worcesershire sauce, red wine and beef stock, bring to boil and simmer for 20-30 min unitl the sauce is thickened. Stir them occassaionally to mix them well.
7. Check seasoning and remove from heat and pour to heat proof dish, then top with mash potato. (best to pipe mash potato on top and make a nice pattern!)
** Mash Potato:
1, Peel and cut potatoes into even-sized peices.
2. Boil water in a deep pan, add salt, then add potato and cook for 15-30 min (until potato are soft when fork is sticked insude).
3. Drain potatoes and return them to the pan (without water) over the heat for a short moment to remove excess moisture,
4. Mash them with a masher and mix them with chill butter cut into small pieces until the desired softness and creaminess are achieved.
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