RECIPE BY:

Michael Wheldon

INGREDIENTS:

• 1kg Coles Australian Beef Regular Mince 3 star
• 1 Brown onion, diced
• 3 Garlic Cloves, diced
• 1 Large Carrot, grated
• 2 celery stalks, diced
• 2 Star Anise
• 2 Bay Leaves
• 8 Thyme Sprigs, stems removed
• 2 Rosemary Sprigs, stems removed
• 500mls Massel Liquid Stock Beef
• 50g Coles Tomato Sauce
• 750g Potatoes, boiled until soft
• 200mls Coles Cream
• Sea Salt
• Black Pepper
• Cobram Estate Light Extra Virgin Olive Oil
• Parsley finely sliced, to garnish

METHOD:

• Preheat oven at 190 degrees.
• In a pan heat oil and cook off mince in batches and transfer to a bowl and set aside.
• In the same pan, add more oil if necessary and once heated add onion, garlic, celery and a pinch of salt. Saute mixture until onions begin to brown slightly before adding carrots, star anise, bay leaves, thyme and rosemary. Stir through for about a minute before adding the beef, tomato sauce and beef stock. Allow to reduce down by half until the sauce become thick.
• Mash potatoes, adding cream and a pinch of salt, mashing until smooth.
• Once sauce has thickened, adjust seasoning as required, adding black pepper and remove bay leaves and star anise. Pour beef mixture into a baking dish and top with mashed potato, smoothing it out to cover the beef mixture and drizzle oil over the top. Place in the oven for 20 minutes or until the potato is golden on top.
• Garnish with parsley.