Demonstrated in store by Scottish chef “Alan Taylor”.
- 1kg Lamb Mince
- 1kg Beef Mince
- Sea salt and Black Pepper
- 125ml Vegetable Oil
- 1kg Onions, peeled and finely diced
- 4 cloves Garlic, peeled and crushed
- 2 ½ tbs Plain Flour
- 2 ½ tbs Thyme Leaves, chopped
- 2 ½ tbs Tomato Puree
- 375ml Red Wine
- 15ml Worcester Sauce
- 2 1/4 litre Veal Stock or Beef Stock
Season the meat with the salt and pepper. Heat half the oil in a pan until almost smoking and cook the meat in small batches until well coloured. Drain the cooked meat in a colander to remove the fat.
Heat the remaining oil in the same pan and cook the onions, garlic and thyme until soft. Dust with the flour, add the tomato puree and cook for 5 minutes.
Add the wine and reduce. Add meat back to the pan. Add Worcester sauce, beef stock and ketchup. Bring to the boil and simmer for 45 minutes until the liquid has thickened.
Adjust the seasoning and chill.
Use: Top with lightly seasoned mashed potato and bake for 15 minutes, or use mix for pies using puff pastry.
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