Shepherd's pie

Ingredients (serves 3-4):
1 1/2 tbsp olive oil
1/2 large onions, chopped
2 large carrots, diced
500g minced beef
1/2 cup red wine
500ml soup stock
2 sprigs rosemary
2-3 tbsp tomato paste
Salt and pepper to taste
4 potatoes, peeled and cut into chunks
1 1/2 tbsp butter
3-4 tbsp milk
1/2 cup grated cheddar cheese

Method:
1. Heat oil and fry onion till soft. Then add carrots and cook for 5 minutes more.
2. Add beef, quickly stirring so the meat gets seared.
3. Pour wine over, add rosemary and tomato paste with some salt and pepper.
4. Add half the soup stock and stir over low heat. Cook for about 15 minutes, adding more stock as necessary. The consistency should be moist, rich and glossy.
5. Place potatoes in saucepan with enough water to cover potatoes. Add salt and bring to a boil, reduce heat and simmer for 15 minutes, or until potatoes are soft. Remove, mash potatoes with butter, milk and pepper. Add cheese, reserve some.
6. Place meat in an ovenproof dish and spoon mashed potatoes over the top evenly. Sprinkle with remaining cheese. Place at the top of a hot oven for 15 to 20 minutes or until the top is brown or crispy.

Recipe source: Women's Weekly magazine