For the filling:

3 tbsp olive oil

500g mince (beef or lamb or ostrich)

400g DENNY Button Mushrooms

2 onions, sliced

2 carrots, diced

2 celery stalks, finely sliced

2 garlic cloves, finely diced

¼ cup flour

¼ cup tomato paste

2 cups stock

½ cup red wine

1 tbsp thyme

Salt and pepper

For the mash:

2 tbsp butter

1.2 kg potatoes, peeled and cut into large chunks

⅔ cup milk

Salt and pepper


In a large pan, saute the mushrooms, onions, carrots, celery and garlic in olive oil. Once the mushrooms have released all their water, add the mince. Cook for about five minutes until the mince begins to brown. Add the tomato paste and thyme. Continue to cook for a few minutes. Add the flour and cook for another few minutes until the flour begins to brown. Add the red wine and stock and let simmer until slightly thickened. Season with salt and pepper. Remove from heat.

In a large pot, boil the potatoes in salted water. Once cooked, drain and return to pot. Add the milk and butter. Mash until smooth.

Spread the mash on top of the cooked mince filling. Bake in a 180˚C oven for 40 minutes (or until the top has become golden brown and the filling is bubbling). Serve immediately.

Serves 6-8

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