This is a robust meal enjoyed on a cold winters evening with a glass of red wine.
Ingredients
- 500g beef mince
- 2 tablespoons cooking oil
- 1 onion – diced
- 200g mushrooms – sliced
- 3 cloves garlic – crushed
- 1 teaspoon dried thyme
- ½ teaspoon freshly ground black pepper
- ½ cup red wine
- 1 x 39g packet oxtail soup – whisked with 1 ½ cups water
- 1 kg potatoes – peeled and cut into cubes
- ¼ cup parmesan – grated
- 1 tablespoon butter
- ¼ - ½ cups milk
- 1 x sheet flaky pastry
- ½ cup tasty cheese – grated
Method
- In a large frying pan, over a high heat, brown the beef mince well - set aside.
- In the same pan heat the oil and sauté the onion, mushrooms, garlic, thyme, and pepper for about 4 minutes.
- Add in the red wine and simmer for several minutes. Add in the soup and water mixture. Simmer for 6 minutes, stirring occasionally. Add in the mince and any resting juices – set aside to cool completely.
- Boil the potatoes in salted water until very tender. Drain, add in the parmesan and butter and replace the lid to steam the potatoes. Mash the potatoes and add as much milk as required to achieve a creamy mash potato.
- Preheat the oven to 200oC (180oC fan bake).
- Line a 24cm pie dish with the pastry. Spoon in the mince mixture and smooth over.
- Pile the mashed potato on top and sprinkle with the grated cheese.
- Cook for 50 minutes or until golden brown.