It’s famous for being footy-game fare, but with little know-how you can turn this corner shop classic into a family favourite.
Ingredients
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 1 carrot, peeled, finely chopped
- 1 celery stalk, finely chopped
- 500g beef mince
- 1/4 cup (40g) plain flour
- 1/2 cup (125ml) red wine
- 1 cup (250ml) Massel beef stock
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 2 tablespoons dried bay leaves
- 1/2 cup (80g) frozen peas
- 4 (about 800g) pontiac potatoes, peeled
- 50g butter
- 1/2 cup (125ml) warm milk
- Melted butter, extra, for brushing
Method
- Step 1Heat oil in a frying pan over medium heat. Add onion, carrot and celery; cook, stirring, for 5 minutes or until onion softens. Add mince and cook, stirring to break up lumps, for 5 minutes or until mince changes colour.
- Step 2Add flour and cook, stirring, until well combined. Add wine and bring to the boil. Cook, stirring, for 2 minutes or until wine reduces by half. Add stock, Worcestershire sauce, tomato paste and bay leaves and simmer. Cook, stirring occasionally, for 15 minutes or until sauce thickens. Add peas and remove from heat. Taste and season.
- Step 3Meanwhile, place potatoes in a saucepan with cold water over high heat; bring to the boil. Cook for 15 minutes or until tender. Drain well, return to pan, add butter and mash until smooth. Add milk and stir to combine. Season with salt and pepper.
- Step 4Preheat grill on high. Spoon beef into a 1.5L (6 cup) ovenproof dish. Spoon mash over the top; lightly brush with melted butter. Cook for 2-3 minutes or until potato is golden brown. Serve immediately.
- High fibre
- Low carb
- Lower gi
Nutrition
2591 kj
Energy
30g
Fat Total
14g
Saturated Fat
11g
Fibre
37g
Protein
128mg
Cholesterol
662.84mg
Sodium
10g
Carbs (sugar)
42g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Scott Hawkins
- Publication: Notebook:
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