About this recipe:This dish is beautiful with the sweetness of the port and depth of a good beef stock. The herbs make it so savoury and tasty. A big bowl of this with warm crusty bread makes my family and friends happy anytime of the year...enjoy!
600 to 1200ml (1 to 2 pt) beef stock (enough to cover)
1.3kg (3 lb) potatoes
1 mug frozen peas
1 handful finely chopped parsley
cornflour, to thicken
1 knob butter
milk, as needed
salt and pepper to taste
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Method Prep:20min › Cook:2hr › Ready in:2hr20min
Fry the mince in a little oil with the stock cubes till browned. Add in the swede, carrot, onion, garlic, bay, thyme and rosemary and fry for about 5 minutes.
Add the port and leave uncovered, simmering until port has completely evaporated. At this stage add the beef stock to cover, and simmer for 1/2 hour, covered. Meanwhile, peel and chop your potatoes and boil till tender.
Remove the bay leaves from the mince mixture, stir in the peas and parsley. Make a cornflour paste by adding water to a little cornflour in a cup, do this and stir in a little at a time till you get a lovely thick consistency.
Preheat the oven to 200 C / Gas 6.
Mash the potatoes with a large knob butter and add just a little milk as you want the potatoes to be quite firm. Add salt and pepper to taste.
Transfer the mince to an ovenproof dish and layer the mashed potatoes on top in dollops starting from the middle of the dish spreading out gently. Then with a fork, score the whole pie.
Bake in the preheated oven cook for approximately 40 minutes or until golden brown. Serve with crusty bread.
You can make this dish in advance a day or 2 and refrigerate ready for the oven. Also leaving the mince to cool before placing in the dish makes the potato a little easier to spread.