Perfect family dinner!

Ingredients

• 1 1/2 tbsp olive oil
• 2 garlic cloves, minced
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 3/4 tsp each dried thyme and rosemary
• 750 g / 1.5 lb ground lamb, beef and pork
• ¼ cup / 55g tomato paste
• 2 cups / 500 ml beef broth
• 1/2 cup / 125 ml red wine
• 2 dried bay leaves
• Salt and pepper
• 1 cup frozen peas

Mashed Potatoes

• 1.2 kg / 2.2 lb potatoes, peeled and cut into 2.5cm / 1″ cubes
• 2/3 cup / 165 ml milk (whole or low fat)
• 2 tbsp / 30g butter

Method

• Heat oil in a large skillet over medium high heat. Add onion and garlic, cook for 1 minute. Then add carrots, thyme and rosemary. Cook for 3 minutes or until softened and sweet.
• Turn heat up to high. Add lamb, beef, and pork and cook, breaking it up as you go, until browned.
• Add tomato paste, broth, red wine, and bay leaves. Stir well.
• Bring to simmer, then turn down heat so it is simmering rapidly. Cook for 30 minutes, stirring occasionally, until it reduces down to a thick gravy consistency.
• Adjust salt and pepper to taste.
• Preheat oven to 180C/350F.
• Cook potatoes in boiling water for 15 minutes or until soft. Drain then return to pot on turned off stove. Allow to steam dry for 30 seconds or so.
• Add butter and mash until melted, then add milk, salt and pepper. Mash until it’s soft and smooth, adjusting with a touch more milk if required.
• Spread mash onto pie, use a fork to draw squiggles over the surface.
• Bake for 30 – 40 minutes or until deep golden on top and bubbling on the edges. Stick a knife into the middle to ensure it is piping hot.
• Stand for 5 minutes before serving.