Hugh Fearnley-Whittingstall
Enjoy Hugh's mum's version of this timeless British classic in River Cottage Spring
Serves 4-6
1. Heat the olive oil in a large frying pan or wide saucepan big enough to accommodate all of the ingredients. Brown the meat in the pan, then remove onto a plate.
2. Sweat the onions in the same pan until just beginning to turn lightly golden. Return the meat to the pan, along with any gravy, juices or stock, the wine and a tablespoon each of ketchup and Worcestershire sauce, then season with salt and pepper. Simmer gently for a few minutes, adding a little water if the mixture looks dry. Taste for seasoning and add a little more ketchup, Worcestershire sauce, salt or pepper, as you see fit. Simmer gently for another 20–30 minutes, until the meat is tender and the flavours well blended. Do a final taste for seasoning and adjust as necessary. Again, add a little more water, or wine, to loosen the mixture if you think it needs it.
3. Put the meat in a pie dish or casserole dish and pile the mash on top, covering the meat completely. Use a fork to rough up the surface of the mash. Bake in a fairly hot oven (200°C/Gas Mark 6) for 30–40 minutes until the mash is nicely browned on top and the sauce is bubbling up around the edges. Serve at once, ideally with minted peas.
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