Ingredients
tbsp olive oil
1kg beef mince (5% fat content)
4 onions, finely chopped
3 carrots, grated
5 celery sticks, finely chopped
2 tbsp tomato purée
850ml beef stock (4 oxo cubes)
500ml water
5 tbsp Worcestershire sauce
4 tbsp Balsamic vinegar (brings depth of colour)
3 tsp Yellow mustard
3 tsp Horseradish Sauce
2 bay leaves
Fresh sprigs of thyme (if available)
Season with salt and ground black pepper

For the mash topping
1.8kg potatoes, chopped
225ml milk
25g butter
200g strong cheddar, grated

Method
Step 1
Heat 1 tbsp olive oil in a large saucepan and fry 1kg beef mince until browned – you may need to do this in batches, set aside when the mince browns.

Step 2
Heat 2 tbsp olive oil into the pan, add 4 finely chopped onions and 5 chopped celery sticks and cook until brown and soft, about 15 mins.

Step 3
Add 1 tbsp tomato purée, increase the heat and cook for a few mins to cook out the tomato puree, then return the beef to the pan and the grated carrot.

Step 4
Pour over 850ml beef stock and 500ml water, 5 tbsp Worcestershire sauce, mustard and horseradish and 2 bay leaves.

Step 5
Bring to a boil and a slow simmer uncovered, for 2 hours. By this time the gravy should be reduced with maximum flavour. Check for consistency – if a lot of liquid remains, increase the heat slightly to reduce the stock a little. Season well, then discard the bay leaves.

Step 6
Allow the mince to cool before topping with potato and cheese.

Step 7
Meanwhile, make the mash potato. In a large saucepan, cover the 1.8kg potatoes peeled and chopped, in salted cold water, bring to the boil and simmer until cooked.

Step 8
Drain the potatoes, then allow to steam-dry for a 5 mins. Mash well with the 225ml milk, 25g butter, and three-quarters of the 200g strong cheddar cheese, then season with freshly grated, salt and pepper.

Step 9
Spoon the meat into 2 ovenproof dishes. Pipe or spoon on the mash to cover. Sprinkle on the remaining cheese.

Step 10
Pre-heat oven to 220C/200C fan/gas 7 and cook for 30-45 mins, or until the topping is golden.

Best to serve with peas and lashings of gravy