A hearty recipe for those cold winter nights, with subtle hints of red wine and creamy mash potato.
- 2 onions, finely diced
- 2 carrots, finely diced
- 1 clove garlic, crushed
- 1 teaspoon dried oregano
- 600g rump steak, very finely diced
- 1 can chopped tomatoes
- 200ml beef stock
- 100ml red wine
- 1 tablespoon tomato sauce
- handful fresh flat leaf parsley, finely chopped
- dash of worcester sauce
- salt and pepper
- 5 large floury potatoes, peeled
- 25g philadelphia cream cheese
- 15g butter
- 2 egg yolks
- 1 teaspoon wholegrain mustard
Preheat the oven to 200 degrees Celsius. Saute the onions, carrots and garlic until they have softened, remove them to a bowl. Sear the steak and cook until it has browned, when the steak is ready add the wet ingredients. Simmer for 5-8 minutes then return the vegetables to the mixture, simmer for a further 15 minutes.
For the topping, cook the potatoes in boiling salted water until they are tender. Drain well and mash them with the cream cheese, add the egg yolks and mustard.
Transfer the mixture into an ovenproof dish, top with potato and dot with the remaining 15g butter. Bake for 15-20 minutes or until the top is golden brown.