Beef, Wine and Potato Pie

Ingredients

  • 2 lb ground beef (I don't buy the leanest, because it doesn't have such a good flavor, buy whichever grade you like)
  • 1/2 pint red wine
  • 2 tablespoons of flour
  • 1 pint water
  • Handful of mixed fresh herbs (I used thyme, marjoram and a bay leaf)
  • 2 cloves of garlic, crushed
  • 8 oz onions chopped small
  • 8 oz mushrooms chopped
  • 1 tablespoon of olive oil (or whichever oil you normally use to brown onions etc.)
  • 3lb potatoes (any kind you like, we usually have the red skinned ones and Yukon Gold)
  • Milk
  • 1 - 2 oz butter
  • Nutmeg (optional)

Method

    Base:
  1. In a large shallow pan brown the onion and garlic in a little oil.
  2. Add the ground beef and brown. If a lot of fat comes out of the meat it's worthwhile draining most of it off at this point.
  3. Add the mushrooms, herbs, flour, red wine and water and stir well so the flour doesn't turn lumpy.
  4. Cover, bring back to the boil and simmer for about an hour.
    5. Topping
  5. Boil the potatoes until cooked through. There's no need to peel them, unless you have a great aversion to potato skin. We like the skins and they break up pretty small when you mash the potatoes. Drain and return to the pan.
  6. Mash with milk and butter, and add salt, black pepper and nutmeg to taste.
  7. Put the meat mixture in a large ovenproof dish, spread the mashed potato on top and make a pretty pattern with a fork.
  8. Cook in the oven for about 30 mins until heated through and a good color on the top. Oven temp should be about 375 - 400 deg. F.
If I have any bacon I'll add a couple of slices chopped up small to the beef.

(Based on a recipe in "Entertaining with Good Housekeeping" 1979) The first time I made it from the recipe I decided we didn't need eggs, milk, cheese and butter in the mashed potato topping, so I've been making it my way ever since.