- 8 medium baking potatoes
- 1 tbsp vegetable oil
- 600g/1lb 5oz beef mince
- 2 onions, finely chopped
- 3 garlic cloves, finely chopped
- 4 sprigs thyme, leaves picked and finely chopped
- 1 celery stick, finely diced
- 2 tbsp tomato purée
- dash Worcestershire sauce, to taste
- 9 carrots, unpeeled, trimmed (1 finely chopped, 8 left whole)
- 100ml/3½fl oz red wine
- 500ml/18fl oz beef stock
- 50g/1¾oz caster sugar
- 125g/4½oz butter
- 150ml/5fl oz milk
- salt and freshly ground black pepper
- Preheat the oven to 190C/170C Fan/Gas 5.
- Prick the potatoes all over with a fork, then rub with a little oil and bake for 1-1½ hours, or until tender.
- Heat a large pan until hot, add the vegetable oil and fry the beef in batches until just browned. Add the onions, garlic, thyme and celery and fry for a couple of minutes until softened.
- Add the tomato purée and cook for 1-2 minutes then add the Worcestershire sauce and the finely chopped carrot. Add the red wine and cook until reduced in volume by a third, then add the beef stock and bring to a simmer, stirring occasionally. Simmer for 30 minutes until the beef is tender and the sauce has thickened.
- Meanwhile, put the remaining carrots in a pan of water, add a pinch of salt, the sugar and a knob of butter. Bring to the boil, then reduce to a gentle simmer and cook for 30-40 minutes until soft.
- Once cooked, tip the mince into a bowl. Season to taste with salt and black pepper and as much Worcestershire sauce as you like.
- Set aside to cool while you make the mash.
- When the potatoes are cooked, take them out of the oven to cool. Turn the oven up to 220C/200C Fan/Gas 7.
- When the potatoes are just cool enough to handle, slice them in half, scoop out the flesh and pass through a potato ricer into a bowl, or mash them with a fork.
- Add half the remaining butter to the potatoes and warm the milk in a saucepan until just simmering. Pour onto the potatoes and beat until the mash is smooth and creamy. Season to taste with salt and black pepper.
- Pour the cooled mince into a baking dish and spoon the hot mash over the top, fluffing the top with a fork. Scatter a few dots of butter over the top then place in the oven for 10-15 minutes until golden brown and piping hot through.
- Serve with the cooked carrots.