Ingredients
Scale
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 2 celery sticks, finely chopped
- 1 lb ground beef
- 1 lb ground lamb
- 1 tbsp tomato purée
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1 cup beef broth
- 1 cup red wine
- 2 tbsp plain flour
- 1 ½ lbs potatoes, peeled and chopped
- 50g butter
- 200ml milk
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Step 1: Preheat oven to 375°F (190°C). In a large oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Step 2: Add the ground beef and lamb to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess fat. Stir in the tomato purée, Worcestershire sauce, thyme, rosemary, and bay leaf. Cook for 1 minute more.
- Step 3: Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pan. Bring to a simmer, then reduce heat and cook for 10-15 minutes, or until the sauce has thickened slightly. Stir in the flour to thicken further if needed. Season generously with salt and pepper. Remove the bay leaf.
- Step 4: While the meat mixture simmers, boil the potatoes until tender. Drain well and return them to the pot. Add the butter and milk and mash until smooth and creamy. Season with salt and pepper.
- Step 5: Spread the meat mixture evenly in the oven-safe skillet. Top with the mashed potatoes, creating a smooth, even layer. You can use a fork to create ridges on top for a rustic look.
- Step 6: Bake for 20-25 minutes, or until the topping is golden brown and the filling is bubbling. Garnish with fresh parsley before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or oven until thoroughly heated through, avoiding over-browning the topping.
- Serve with a side of steamed green beans or a simple green salad for a balanced and flavorful meal.
- For extra depth of flavour, consider adding a splash of good quality red wine vinegar to the meat sauce during the simmering stage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American