HFG shepherd’s pie

Instructions

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1 Heat the olive oil in a large, heavy-based pan over moderate heat. Add onion, garlic, celery and carrot and cook gently until onions are soft but not brown.

2 Add beef to pan and brown for about 5 minutes. Add  tomatoes, stock, water, lentils mushrooms and sauces. Bring to the boil, then reduce heat and simmer gently for around 1 hour, adding more liquid if you need to.

3 Add wine about 40 minutes into cooking time. You should end up with a richly coloured, deeply flavoured mixture without too much liquid.

4 Preheat oven to 180°C. While the meat is simmering, cook the potatoes. Peel and chop potatoes into even-sized pieces, cover with cold water and bring to the boil in a large pot. Cook until tender, then drain and mash.

5 Chop cheese into small chunks and beat into the mash with a fork, blending well.

6 Spread meat mixture in the bottom of a large oval casserole dish, and spread mash over the top. Place in  oven and cook until top has crisped and browned a little. Remove from oven and let stand for 5 minutes before serving with a side of green vegetables.