Red Wine Beef Shepherd’s Pie

Chop white onion, garlic, celery and carrot together in a food processor.

Add the butter and oil to a lightly heated pot and fry the blended onion, garlic, celery and carrot mix.

Once softened, add in the minced beef.

Cook and break down minced beef till separated and dry.

Add in red wine and allow alcohol to cook off.

Add in other ingredients and cook till tomato and wine is absorbed into the beef and a pasty texture is formed.

Bring a medium pot of water to boil and add some salt.

Peel and slice the potatoes to about 1cm thick and cook in pot of water lowering the heat to a simmer. * Chef’s tip: Pass the potatoes through a drum sieve and add butter for a silky smooth texture.

Heat up the milk till lukewarm and add in salted butter.

When the potatoes are cooked, drain the water and mash them up with a fork or whisk.

Add in the milk, butter and season with the other ingredients.

Pre-heat oven to 200°C in fan mode.

In a medium baking dish/tray, grease a thin layer with some butter or oil.

Add all of the Bolognese mix into the baking dish/tray.

Layer the mashed potato over the beef mixture and spread it till it covers the meat.