This is a french-style shepherd's pie of beef mince slow fried with onion, carrot, garlic, thyme, bacon, wine, tomato paste and parsley covered with mashed potato and oven baked until golden and bubbling. Served with curly kale tossed with lemon zest and juice and extra virgin olive oil.
Preheat oven to 220C.
Boil potatoes for 15 minutes in plenty of salted water. When tender mash with milk and 25 grams of the butter. Reserve.
Heat 25 grams of the butter over moderate heat in a frying pan and add the bacon, onion, carrot, garlic, thyme and mince. Fry gently, breaking up the mince, for 10 minutes. Add the wine, turn up the heat and let it bubble for 30 seconds. Add the tomato paste and parsley and mix well. Discard the thyme sprigs. Taste and season with salt and freshly ground black pepper.
Put this mixture into a small ovenproof dish, spread mashed potato on top. Melt the remaining 15 grams of butter and brush it over the mash. Place in the oven for 20 minutes or until bubbling and potato browned.
Meanwhile boil the kale in plenty of salted water for 5 minutes. Drain well and add lemon zest, juice and oil. season and mix well.
Serve the pie with kale on the side.
600 grams Agria Potatoes peeled and cut into 3cm chunks
100 mls Milk heated
65 grams Butter
1 onion, finely chopped
40 grams rindless bacon, diced in 1cm pieces
1 Carrot finely diced
2 Garlic Cloves finely chopped
2 thyme sprigs
350 grams Beef Mince
100 mls Dry White Wine
2 tablespoons Tomato Paste
2 tablespoons Parsley leaves chopped
3 Curly Kale leaves pulled off stalks ( stalks discarded)
1 Lemon zest and juice
1 tablespoon extra virgin olive oil