Method:

  • Preheat the oven to 180˚C/gas 4.
  • Heat the oil in a large pan until hot.
  • Season the mince and fry in the oil over moderate to high heat for 2-3 minutes.
  • Stir the onions and carrot into the mince then grate the garlic in as well.
  • Add the Worcestershire sauce, tomato puree and herbs and cook for 1-2 minutes, stirring constantly.
  • Pour in the red wine and reduce until almost completely evaporated.
  • Add the chicken stock, bring to the boil and simmer until the sauce has thickened.
  • Meanwhile, cook the potatoes in boiling salted water until tender.
  • Drain then return to the hot pan over low heat to dry out briefly.
  • Pass them through a potato ricer then beat in the egg yolks, followed by about 2 tbsp grated Parmesan.
  • Check for seasoning.
  • Spoon the mince into the bottom of a large ovenproof dish.
  • Using a large spoon, layer the mashed potato generously on top of the mince, starting from the outside and working your way into the middle.
  • Grate some extra Parmesan over and season.
  • Fluff up the mash potato with a fork to make rough peaks.
  • Bake in the oven for approximately 20 minutes, until bubbling and golden brown.
  • For the carrots bring a pan of water to the boil with the rosemary, thyme and garlic.
  • Boil the carrots in the water for 3 minutes to soften slightly, then drain and pat dry.
  • Heat the oil in a large non-stick sauté pan then add the carrots and some seasoning.
  • Brown the carrots all over until just tender, adding the butter towards the end of cooking.