Topped with hot, fluffy mash this pie is the perfect, comforting treat this winter. 


  • 8 medium baking potatoes

  • 1 tbsp vegetable oil

  • 600g/1lb 11oz minced beef

  • 2 onions, finely chopped

  • 3 garlic, finely chopped

  • 4 sprigs thyme, leaves picked and finely chopped

  • 1 celery stick, finely diced

  • 2 tbsp tomato purée

  • Worcestershire sauce, to taste

  • 9 carrots, unpeeled

  • 100ml/31/2 fl oz red wine

  • 500ml/18fl oz beef stock

  • 50g/2oz caster sugar

  • 125g/41/2oz butter

  • 150ml/5fl oz milk

  • salt and freshly ground black pepper


  • 1.

    Preheat the oven to 190C/375F/Gas 5.

  • 2.

    Prick the potatoes all over with a fork, then rub with a little oil and set on a bed of rock salt in a tray and bake for 1-1½ hours, or until tender.

  • 3.

    Heat a large saute pan until hot, add the vegetable oil and fry the beef in until just browned. Add the onions, garlic, thyme and celery and fry for a couple of minutes until softened.

  • 4.

    Add the tomato puree and cook for 1-2 minutes then add the Worcestershire sauce and 1 of the carrots, finely diced. Add the red wine and cook until reduced by a third then add the beef stock and bring to a simmer, stirring occasionally. Turn the heat down to a simmer then cook for 30 minutes until the beef is tender and the sauce has thickened.

  • 5.

    While the beef cooks, top and tail the remaining carrots then place into a pan half filled with water, add a pinch of salt, the sugar and knob of butter. Bring to the boil, then reduce to a gentle simmer and cook for 30-40 minutes until soft.

  • 6.

    Once cooked tip the mince into a bowl then season to taste with salt and black pepper and as much Worcestershire sauce as you like.

  • 7.

    Set aside in the fridge to cool while you make the mash.

  • 8.

    When the potatoes are cooked and just cool enough to handle, slice them in half, scoop out the flesh and pass through a potato ricer into a bowl.

  • 9.

    Turn the oven up to 220C/425F/Gas 7.

  • 10.

    Add the 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.

  • 11.

    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.

  • 12.

    Serve with the cooked carrots.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1017kj
  • Fat Total 38g
  • Saturated Fat 20g
  • Protein 49g
  • Carbohydrate 121g
  • Sugar 27g
  • Sodium 2446mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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