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Prime VIP
Prep time: 20 mins
Cooking time: 1 hour
(serves 6-8)
INGREDIENTS
1kg potatoes, peeled, roughly chopped, boiled and mashed
150ml double cream
150g unsalted butter
4g each, salt and pepper
3tbsp vegetable oil
250g shallots, peeled and finely chopped
250g button mushrooms, washed and finely chopped
250g carrots, diced
100g tomato purée
500ml non-alcoholic red wine
flour, to thicken
40ml Worcestershire sauce
125g tomatoes, chopped
7g thyme
2l veal or beef stock
1.25kg each, minced beef and lamb
PREPARATION
1. Potato mash: Warm cream and butter, add to potatoes, mix well and season with salt and pepper.
2. Heat 1 tbsp oil and cook shallots, mushrooms and carrots until onion is light brown. Mix in tomato purée and cook for 2-3 minutes, then add non-alcoholic red wine and reduce. Dust sauce with flour and mix thoroughly to ensure there are no lumps.
3. Add Worcestershire sauce, chopped tomatoes, thyme and stock.
4. Meanwhile, in a separate pan, heat remaining oil and brown minced meat.
5. Add browned meat to pan of sauce and simmer over a low heat for 40 minutes. Season and add a little extra Worcestershire sauce if desired. Finish with chopped oregano.
6. Preheat oven to 180°C. Spoon the mince mixture in an oven-proof casserole, pipe mashed potato over, then cook in oven until golden brown, about 12-14 minutes.
