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Stanley Shepherd's Pie

Stanley Shepherd's Pie

2lbs/900g organic minced beef
2 large onions chopped
3 tablespoons Worcestershire sauce
3 tablespoons tomato puree
3 carrots peeled and diced
1 small glass of red wine
2 sprigs of thyme
Olive oil
Chopped parsley

For the topping
3lbs/1.35kg potatoes
4oz/100g butter
½ pint/200ml milk

Preheat the oven to 180oC. Peel the potatoes, chop each in half and place in a large saucepan of water. Add a teaspoon of salt and bring to the boil. Cook until tender, drain well and return to the pan and add milk, butter, salt and pepper. Mash well and check seasoning.

While the potatoes are cooking, put a drop of olive oil in a large casserole, add the onions and fry until softened but not coloured. Add the mince a little at a time and cook until browned. Add the Worcestershire sauce, tomato puree, red wine and thyme. The carrots can be added at this stage and simmer for 25 minutes. Check for seasoning. When cooked, place the mince mixture in an oblong ovenproof dish and cover with the mashed potato.

Run a fork over the top for decoration. Place in a preheated oven for 20 minutes until the potato is golden brown. Garnish with chopped parsley and serve. 

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