Ingredients
- 2tbs olive oil
- 500g minced beef
- 1 large onion, diced
- 3 cloves garlic, sliced
- 2 sticks celery, diced
- 3 carrots, peeled and diced
- 2tbs white flour
- 100ml red wine, optional
- 500ml stock
- 500g cooked Puy lentils (2 tins, drained)
- 2tbs tomato puree
- 2tbs soy sauce
- 2 sprigs sage
- 1 sprig rosemary
- 2tbs finely chopped thyme
- Salt and pepper
- 800g potatoes, boiled and mashed
- Place a large pan over a medium heat. Add the oil and minced beef. Fry for 8-10 minutes until it is browned. Add the onion and continue to cook for another few minutes until softened before adding the garlic, celery and carrot.
- Sprinkle the flour over and stir well. Leave to cook for a minute then pour in the wine. Stir to combine and burn off the alcohol. Next pour in the stock. Mix well to avoid any lumps.
- Add the tomato purée, soy sauce and herbs. Mix well and leave to simmer for 25-30 minutes until the sauce has thickened and the vegetables are cooked. Add the lentils and stir well. Taste for seasoning, add salt and black pepper as needed.
- Transfer the mixture to a large, two-litre ovenproof dish. Remove the whole rosemary and sage sprigs.
- Top with the hot mashed potatoes and drizzle with little oil. Place under a hot grill to crisp up for 10 minutes then serve right away.
