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Ingredients
500g Essential 10% fat British Beef Mince
1 tbsp olive oil
1 medium onion, finely chopped
1 carrot, finely chopped
2 sticks celery, finely chopped
300g chestnut mushrooms
1 tbsp tomato purée
125ml red wine
250ml Cooks’ Ingredients Beef Stock
1 tsp Marmite
1 tsp Worcestershire sauce
1 bay leaf
For the topping
800g red potatoes
90g butter
50ml milk
100g mature cheddar, grated
Method
Set a large cast-iron casserole or saucepan
over a medium heat. Divide the beef mince
into 3 and add the first
1
/
3 to the pan. Use
a wooden spoon to break it up, then fry
for 2-3 minutes, until nicely golden all over.
Caramelisation will add flavour, so don’t be
afraid to let it start colouring. Use a slotted
spoon to remove the cooked mince and
put into a bowl, before repeating with the
rest of the meat.
Add the olive oil to the pan (leaving any
excess beef fat and brown bits in the pan),
then add the onion, carrot and celery. Sauté
for 5-8 minutes, until beginning to soften.
Blitz the mushrooms in a mini chopper or
food processor (or finely chop by hand) until
they resemble rough breadcrumbs. Add to the
pan and cook for a further 3-4 minutes. Add
the tomato purée and stir well.
Pour in the wine and scrape the bottom of
the pan with the spoon to release its flavour
into the sauce. After cooking for 1 minute, add
the browned mince back in, along with the
stock, Marmite, Worcestershire sauce and bay
leaf. Put the lid on the pan and simmer for
10 minutes, while you prepare the mash.
Preheat the oven to 200ºC, gas mark 6. Peel
and chop the potatoes into even-sized pieces,
each roughly the size of a golf ball. Add to a
large saucepan and cover with cold water. Bring
to the boil and cook for 10-15 minutes, until the
potatoes are tender when pierced with a knife.
Drain into a colander, then rinse the potatoes
in cold water (to wash away excess starch that
makes the mash gluey) and set aside.
Remove the lid from the mince and allow
to reduce for a further 5-10 minutes. Pass the
potatoes through a potato ricer (see tips) back
into the saucepan and add 75g butter and the
milk. Stir just enough to combine and season.
Taste the mince and season. Remove the bay
leaf and pour into a 2L ovenproof dish (about
20x25cm). Spread the mashed potato over the
top of the mince and use the back of a spoon
to create a wavy texture in the potato. Sprinkle
with the grated cheese and dot over the
remaining 15g butter. Bake for 25-30 minutes,
or until the potato is golden brown on top
and piping hot throughout. Allow to stand for
5 minutes before serving with green veg.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,163kJ/ 518kcals
Fat
29g
Saturated Fat
16g
Carbohydrates
30g
Sugars
7.6g
Fibre
5g
Protein
28g
Salt
1g
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