Easy | Serves 4 | Ready in 1 hour 20 minutes
* olive oil
* 500g lean minced beef
* 2 onions, finely chopped
* 2 garlic cloves, crushed
* 2 small carrots, finely diced
* 2 celery stalks, finely diced
* 3 sprigs thyme, leaves stripped
* 2 tbsp tomato purée
* 250ml red wine
* 2 beef stock cubes, dissolved in 500ml water
* a small bunch parsley, chopped
1. Heat the oven to 200C/fan 180C/gas 6. Heat a large non-stick frying pan with a tablespoon of oil. Fry the mince on a high heat until browned all over. Scoop out then cook the onion, garlic, carrot and celery in the same pan with another tablespoon of oil until softened. Add back the mince with the thyme and tomato purée, stir well. Turn up the heat and pour in the wine. Bubble until reduced then add the stock and simmer for 30 minutes, covered, until the sauce has reduced and thickened slightly. Stir in the parsley and cool a little.
2. Boil the potatoes until tender. Mash with the butter and horseradish then beat in the milk. Cool a little. Divide the beef mix between four individual ovenproof dishes. Spoon over the mash and fluff up the top with a fork. Bake for 20 to 25 minutes until the peaks are golden and crusted.
Nutrition per serving
710 calories, protein 37.7g, carbohydrate 59.2g, fat 35.9g, saturated fat 16.1g, fibre 6.1g, salt 1.57g