Ingredients
v 900g/2lb potatoes, peeled and cut into chunks
v 1 medium egg, beaten
v 25g/1oz butter
v 3-4 tbsp milk
v 700g/1lb 8oz beef mince
v 1 onion, peeled and chopped
v 2 carrots, peeled and diced
v 2 tbsp plain flour
v 150ml/ ¼ pt red wine
v 300ml/ ½ pt beef stock
v 1 (400g) can chopped tomatoes
v 2 tbsp fresh chopped thyme
v 1 tsp Worcestershire sauce
Method
Preheat the oven to 200C/180C fan-oven/Gas mark 6
Cook the potatoes in a pan of boiling, lightly salted water for 15-20mins until tender. Drain; return to the pan. Mash well. Add the egg, butter and milk; mash again until smooth and fluffy. Season with salt and freshly ground black pepper.
Heat a pan until hot; add the mince. Cook, stirring, for 5 mins until browned. Add the onion and carrot; cook for 3 mins until starting to soften.
Sprinkle over the flour; cook stirring, for 1 min. add the wine, stock, tomatoes, thyme and Worcestershire sauce. Bring to the boil; stirring; season. Reduce the heat; simmer for 15 mins.
Transfer the mince mixture to a large ovenproof dish; spoon the mashed potato on top, spread out and fluff up using a fork. Bake for 30-35 mins until golden. Serve hot.
