- 2 (465g) packs Blacker Hall Steak Mince
- 2 tbsp Sunflower or Olive Oil
- 1 Onion, chopped
- 2 Garlic cloves, crushed
- 3 tbsp Plain Flour
- 1 × 400g tin Chopped Tomatoes
- 150ml (5fl oz) Port
- 1 tsp boiled and reduced Beef Stock
- Sea Salt and freshly ground Black Pepper
- 2 tbsp fresh Thyme leaves, chopped
- 2 tbsp Worcestershire sauce
- For the potato topping
- 1kg (2¼ lb) Condor floury potatoes, peeled
- 5 tbsp Milk
- 1 large knob of Butter
- 75g (3oz) Mature Cheddar
Preheat the oven to 160C/140C fan/gas 3.
You will need a fairly shallow 2.5 litre (4pt) ovenproof dish.
Heat the oil in an ovenproof frying pan, add the mince and fry until brown all over (you may need to do this in batches). Add the onion and garlic and fry for a few minutes.
Sprinkle over the flour, stir for a miunute, then blend in the chopped tomatoes and Port. Add the stock , stir and season with salt and pepper. Bring to the boil, cover and cook in the oven for 45 minutes-1 hour, or until the mince is tender.
Remove from the oven and stir in the thyme and Worcestershire sauce then spoon into the dish and spread out evenly. Set aside to cool while you make the topping.
Increase the oven temperature to 200C/180C fan/gas 6.
Boil the potatoes in boiling salted water until tender, drain and return to the pan.
Add the milk, butter, salt and pepper and mash until smooth.
Spread the potatoes over the cold mince and fork the top.
Sprinkle with the cheese then place in the oven for 35-40 minutes, until bubbling and golden on top - ready to serve!