Ingredients

2 tbsp olive oil

300g lean beef mince (ground beef), preferably from the rib

300g lean lamb mince (ground lamb)

3 shallots, peeled

150g button mushrooms

1 large carrot, peeled

3 sprigs of thyme, leaves picked

1 tbsp of tomato puree (paste)

150ml red wine

200g canned chopped tomatoes

1 tbsp plain (all-purpose) flour

3 tbsp Worcestershire sauce

350ml veal stock – (you can buy veal stock from good supermarkets; if you can’t find it, use beef or chicken stock)

3 sprigs of oregano, leaves picked and chopped

Sea salt and freshly ground black pepper

For the mashed potato

800g (1 3/4 lb) floury (mealy) potatoes, such as King Edward or Maris Piper

100g (7 tbsp) unsalted butter

2-3 tbsp double (heavy) cream

Preparation

Step 1

Heat a frying pan with 1 tbsp of the oil until smoking hot, add the meat and cook for about five minutes, stirring frequently until the meat has browned. Pour off the excess liquid, put the meat in a dish and set aside until the rest of the ingredients are ready.

Step 2

Finely chop the shallots, mushrooms and carrot, and tip into the pan with another tbsp of oil. Gently sweat the vegetables with the thyme for about eight minutes until tender but not coloured. Return the meat to the pan, add the tomato puree (paste) and cook for about five minutes before adding the red wine and chopped tomatoes. Cook for a further 10 minutes, then add the flour and mix thoroughly. Add the Worcestershire sauce and stock (broth). Bring to the boil, then reduce the heat and simmer for 45 minutes until the meat is tender and the sauce is thickened.

Step 3

Add the chopped oregano, season with salt and pepper and add more Worcestershire sauce if required, then spoon into an ovenproof dish (or four individual little dishes). Set aside.

Step 4

Peel and cut the potatoes into evenly sized pieces. Cook in a pan of boiled salted water for about 20 minutes until tender. Drain and return to the pan over a gentle heat to remove any excess moisture. Using a masher or a potato ricer, thoroughly mash the potatoes, then mix them with the butter and cream, and season to taste.

Step 5

Preheat the oven to 180C/350F.

Step 6

Top the mince with the mashed potato (you can pipe this if you have the time), put the dish on a baking sheet and into the oven. Cook for about 30 minutes until the potatoes are a nice golden colour and the filling is piping-hot.