Recipe!
Method!
Step 1: Place a large frying pan over high heat and add a thin layer
of olive oil. Season the mince meat with salt and pepper and fry, stirring, in two or three batches, until nicely browned. Once cooked, tip
the mince into a sieve or colander to drain off the fat.
Step 2: Place another large pan over medium-high heat and add a little olive oil. When
hot, fry the onion, with garlic and thyme, for 8-10 minutes until soft and golden. Add the
browned mince, tomatoes and tomato purée. Stir constantly for 4-5 minutes.
Step 3: Turn the heat down and simmer for 20-25 minutes, by
which time the mixture should be thick and glossy. Continue to
simmer for another 5-10 minutes if it doesn’t seem quite thick
enough. Remove from the heat.
Step 4: Preheat the oven to 356°F (180). Meanwhile, add the potatoes to a pan of salted water, bring to a boil and cook until tender.
Drain and return to the hot pan for 15 seconds or so, to dry out, then
take off the heat. Mash the potatoes smoothly. Mix through the butter
and cheese. Taste and adjust the seasoning.
Step 5: Spoon the mince mixture into the bottom of a pie dish. Spoon
the mashed potato on top and rough up the surface with a fork. Grate
over some extra cheese and bake in the oven for about 30 minutes
until bubbling and golden brown.
14.