A luxurious take on a tried-and-tested family favourite. Our award-winning Rock Star vintage cave-aged Cheddar brings a deeply savoury, nutty depth to the creamy mashed potato topping, which crowns a hearty filling of beef mince and vegetables. Go...
A luxurious take on a tried-and-tested family favourite. Our award-winning Rock Star vintage cave-aged Cheddar brings a deeply savoury, nutty depth to the creamy mashed potato topping, which crowns a hearty filling of beef mince and vegetables. Golden, crispy and irresistibly cheesy, this make-ahead pie is a filling feast for cosy evenings in.
Heat 1 tbsp olive oil in a large saucepan over medium heat. Brown the beef mince in batches, breaking it up with a spoon. Once browned, set it aside.
In the same pan, add another 2 tbsp olive oil, then add the onions, carrots and celery. Cook gently over medium heat for about 20 mins, until the vegetables have softened.
Add the garlic, 3 tbsp plain flour and 2 tbsp tomato purée. Increase the heat slightly and cook for 2-3 mins, allowing the flour to absorb the flavours.
Return the beef mince to the pan. Stir everything together, then pour in the beef stock and Worcestershire sauce. Add the thyme sprigs and bay leaf.
Bring the mixture to a simmer and cook uncovered for about 45 mins, stirring occasionally. The sauce should thicken and coat the meat. If it seems too watery after 30 mins, increase the heat to reduce it slightly.
Season the mixture with salt and pepper to taste. Discard the bay leaf and thyme sprigs.
In a large saucepan, cover the peeled and chopped potatoes with cold, salted water. Bring to a boil, then reduce the heat and simmer until the potatoes are tender (about 15-20 mins).
Drain the potatoes well, then let them steam-dry for a few minutes. Mash the potatoes with the milk, butter and 150g of the Rock Star Cheddar. Season with nutmeg, salt and pepper to taste.
Preheat your oven to 220C (200C fan)/425F/gas mark 7.
Spoon the beef mixture into two ovenproof dishes. Top evenly with the mashed potatoes, smoothing them out with a spatula. You can also create a pattern on top with a fork.
Sprinkle the remaining Rock Star over the mash, if eating immediately, and bake in the preheated oven for 25-30 mins or until the top is golden and crispy.
Heat 1 tbsp olive oil in a large saucepan over medium heat. Brown the beef mince in batches, breaking it up with a spoon. Once browned, set it aside.
In the same pan, add another 2 tbsp olive oil, then add the onions, carrots and celery. Cook gently over medium heat for about 20 mins, until the vegetables have softened.
Add the garlic, 3 tbsp plain flour and 2 tbsp tomato purée. Increase the heat slightly and cook for 2-3 mins, allowing the flour to absorb the flavours.
Return the beef mince to the pan. Stir everything together, then pour in the beef stock and Worcestershire sauce. Add the thyme sprigs and bay leaf.
Bring the mixture to a simmer and cook uncovered for about 45 mins, stirring occasionally. The sauce should thicken and coat the meat. If it seems too watery after 30 mins, increase the heat to reduce it slightly.
Season the mixture with salt and pepper to taste. Discard the bay leaf and thyme sprigs.
In a large saucepan, cover the peeled and chopped potatoes with cold, salted water. Bring to a boil, then reduce the heat and simmer until the potatoes are tender (about 15-20 mins).
Drain the potatoes well, then let them steam-dry for a few minutes. Mash the potatoes with the milk, butter and 150g of the Rock Star Cheddar. Season with nutmeg, salt and pepper to taste.
Preheat your oven to 220C (200C fan)/425F/gas mark 7.
Spoon the beef mixture into two ovenproof dishes. Top evenly with the mashed potatoes, smoothing them out with a spatula. You can also create a pattern on top with a fork.
Sprinkle the remaining Rock Star over the mash, if eating immediately, and bake in the preheated oven for 25-30 mins or until the top is golden and crispy.
Elevate mealtimes, picnics and parties with our exclusive recipes, crafted by our chefs to celebrate the award-winning flavours of your favourite Snowdonia cheeses, chutneys and cheese bakes.
