Topped with hot, fluffy mash this pie is the perfect, comforting treat this winter.
Preheat the oven to 190C/375F/Gas 5.
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.
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.
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.
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.
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.
Set aside in the fridge to cool while you make the mash.
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.
Turn the oven up to 220C/425F/Gas 7.
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.
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.
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