All that walking around knocking on doors and tricking unfriendly neighbours works up an appetite! This warming, comforting pie is bound to blow away even the spookiest cobwebs – and keep the ghouls (as well as the wolves!) from the door.
Preheat oven to 220oC/425oF/Gas Mark 7
Prep Time: 25 minutes
Cooking Time: 1 hour
Wheat Free, Gluten Free
- 2 teaspoons groundnut oil
- 1 small red onion, peeled and chopped
- 3 garlic cloves, peeled and crushed
- 350g lean beef mince
- small handful fresh thyme, leaves picked
- 3 carrots, peeled and chopped into small dice
- 3 parsnips, peeled and chopped into small dice
- 1 tablespoon tomato puree
- 1 tablespoon Worcester sauce
- 100ml beef stock, made using a stock cube
- 1 tablespoons flat leaf parsley, finely chopped
- Freshly ground black pepper
- 400g baby potatoes, skin on
- 100g goats cheese
- pinch of freshly grated nutmeg
- 1 tablespoon fresh chives, snipped
- Heat the oil in large saucepan, add the onions and cook over a low heat for 5 minutes until soft and translucent. Add the garlic, minced beef and thyme and cook until the mince is browned. Add the carrots and parsnips and stir through the mince for 2 minutes.
- Add the tomato puree, Worcester sauce, and beef stock. Bring to the boil, reduce the heat and simmer uncovered for 1 hour if you want your beef to be really tender. Check after 30 minutes and if a lot of liquid remains, increase the heat to reduce the gravy a little. Stir in the parsley and season with freshly ground pepper.
- While the mince is cooking, cook the potatoes in a pan of boiling water for 15-20 minutes until tender. Drain and crush with the goat’s cheese – don’t overwork it – you want it to be rustic not smooth. Season with nutmeg and stir through the chives.
- Spoon the mince into an ovenproof dish and top with the mash. Grill for a few minutes until the mash is golden. Leave to stand for a couple of minutes before serving.
Serve family style on the table and dish out individually according to the rule of palm.
Don’t over mash the new potatoes and goat’s cheese, use the back of a fork to crush your potatoes, rather than a potato masher. The top should be crisp with creamy bits of melted goat’s cheese throughout.
Photo and recipe taken from The Diet For Food Lovers