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