- olive oil
- 1 onion
- 1 leek, finely sliced
- 2 carrots
- 2 garlic cloves, peeled and finely chopped
- 750g beef mince
- handful of peas
- 3 tbsp tomato purée
- 100ml red wine
- 1tbsp Worcestershire sauce
- 2 rosemary sprigs, leaves only, chopped
- sea salt, freshly ground black pepper
For the topping
- 750g potatoes, peeled and cut into chunks
- 50ml milk
- 50g butter
- 1 yolk
Place a large frying pan over a medium-high heat. Add a dash of olive oil and fry chopped onion and leak for 2 minutes, then add chopped carrots, gloves of garlic and fry for another 5 minutes.
Boil the potatoes until tender. Then drain and mash until smooth, mix in the butter, salt, warm milk and yolk. Preheat the oven to 200C.
Place beef mince into the frying pan, add salt, pepper and the rosemary, stir for 10 minutes.
Then add tomatoe purée, wine, peas, Worcestershire sauce to taste and stir for another 10 minutes.
Put the meat mixture into a baking dish and top with the mashed potatoes. Bake in the oven for 15-20 minutes.