Thursday, 5 September 2013
First cook your minced beef in oil until coloured then add and soften a chopped onion.
Next comes finely chopped celery and carrots.
When the carrot has softened season with salt & pepper and add good glugg of red wine - raise the heat slightly and cook off the alcohol. Add a cup of water or veg stock and on a slightly lower heat reduce the liquid by half.
Reduce the heat and add chopped herbs and a few bay leaves - i used a mix of rosemary, thyme and marjoram. Add a good dollop of english mustard and stir in.
Now add any other veg you are using - anything seasonal is good- think cottage garden - courgettes, dwarf beans, peas etc etc.
Cook through and then transfer into your pie dish to cool.
Peel and boil potatoes and mash with butter and a little milk until creamy.
Spread the mash over the top of the beef and vegatables and put in a oven on 180 degrees to cook through.