I N G R E D I E N T S

• 3 tbsp olive oil
• 500g Beef Mince
• 1 brown onion, finely chopped
• 1 carrot, chopped
• 1 celery sticks, chopped
• 2 garlic clove, finely chopped
• 1 tbsp plain flour
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tbsp tomato purée
• 2 tbsps garden peas
• 1 large glass red wine
• 500ml beef stock
• 4 tbsp Worcestershire sauce
• 2 bay leaves
• Roughly chopped parsley, to garnish

For the mash

• 900g/2lb potatoes, peeled and chopped into equally sized cubes
• 50g/1¾oz soft butter
• 100ml/3½fl oz milk

M E T H O D

1. Heat 1 tbsp oil in a large saucepan and fry the vegetables on a gentle heat until soft, for about 20 mins.
2. Add the mince, and brown off.
3.  Add the garlic, flour and tomato purée, increase the heat and cook for a few mins.
4. Pour over the wine, and boil to reduce it slightly before adding the stock, peas, Worcestershire sauce and herbs.
5. Bring to a simmer and cook, uncovered, for 45 mins (or until it has reached desired thickness).
6. The gravy should be nice and thick, coating the meat.
7. Season to taste, then discard the bay leaves.
8. Serve with the mash, and chopped parsley to garnish.

For the mash

1. Cook the potatoes in boiling salted water until soft.
2. Drain the potatoes and mash with the butter and milk until creamy.

Enjoy

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