- 6 large potatoes
- A glug of olive oil
- 1 large onion or 2 leeks, peeled/cleaned and finely chopped
- 2 carrots or 2 handfuls swede, peeled and finely diced
- 2 sticks celery or 2 handfuls peeled celeriac, finely diced
- 2 large garlic cloves, peeled and chopped
- 2 rosemary sprigs, leaves finely chopped
- 500g minced beef
- 1 tsp cumin (ground or whole)
- A dash of ground cinnamon
- A pinch of chilli powder
- 2 tbsp tomato puree
- 300ml red wine
- A few lumps of butter
- Sea salt and freshly ground pepper
VEGETARIAN VARIATION: You can make this gorgeous comfort dish meat-free by simply swapping the meat for 2 x 400g tins lentils or chickpeas (drained). Cook as instructed in the recipe, though, for the lentils or chickpeas, just cook till warmed through - you don't really want them to go golden. Add a little water or red wine as they cook, to meld them with the spices and carry on with the recipe.
1. First, make mash. Roast your spuds like a jacket potato on a bed of sea salt for the best mash. Once cooked, halve, scoop out flesh and press through a ricer or mash with butter. Alternatively, peel, cube and boil until tender. Drain and mash with plenty of butter and seasoning.
2. Sizzle the diced vegetables in a large, hot frying pan with a glug of olive oil and a good pinch of salt and pepper.
3. Once soft, fold in the garlic. Cook a moment longer then swirl in half the rosemary. Tip into a dish.
4. Pop the pan back on heat. Get it hot. Add your mince, sizzle to release the fat. Add a gloss of olive oil, if needed.
5. Season well. Cook the mince until nicely golden. Fold through the cumin, cinnamon and chilli. Cook for a mo.
6. Fold in the tomato puree and then slosh in the wine. Let it bubble up and reduce down to a nice thick sauce. Fold in the remaining rosemary.
7. Add your cooked veg back to the pan. Taste. Adjust seasoning, as needed. Tumble into a suitable roasting dish.
8. Top with mash. Dot with butter and sprinkle with pepper. Bake in a 180°C/Gas 4 oven until the top is golden, about 30mins.