500g good quality beef mince
olive oil
1 large onion finely chopped
1celery stalk finely chopped
2 carrots finely chopped
2fat garlic cloves minced
1tbs tomato purée ( or bistro gravy browning
1 large glass red wine
800ml good home made stock ( beef /chicken)
3tbs Worcestershire sauce
1small can baked beans ( slightly drained )
Fresh thyme sprigs & salt/pepper
1-2 bay leaves
2tbs flour mixed in a little water to form paste
2tbs potatoes
1tbs butter
A little milk
250g generous Harlech horseradish cheddar ( or mature cheddar & 1tbs horseradish )
Heat oil in a heavy pan and brown the meat in batches til coloured all over, set aside then fry the celery carrot onion and garlic til translucent add the meat back into the pan and throw in the wine, simmer then stir in purée and the stock then slowly add the flour paste to thicken . Add the beans ( drain some of the sauce from the can away before adding but not all ) the Worcester sauce. and the herbs, season well and allow to simmer through and reduce .. 15mins or so. Set aside to cool slightly then pour into an oven proof dish. Peel chop and boil your potatoes in salted water til tender. Add a generous knob of butter salt and black pepper and a good splash of milk and mash til smooth, now add the cheese and fold in, retaining a little for the topping taste - adjust seasoning and spoon onto the meat. Fork it all over , add the remaining cheese and Bake @220c for around 1/2 hr until golden and bubbling
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