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Ingredients
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Methods
Step 1.
Chop white onion, garlic, celery and carrot together in a food processor.
Step 2.
Add butter and oil to a lightly heated pot and fry the blended onion, garlic, celery and carrot mix.
Step 3.
Once softened, add in the minced beef.
Step 4.
Cook and break down minced beef till separated and dry.
Step 5.
Add in red wine and allow alcohol to cook off.
Step 6.
Add in other ingredients and cook till tomato and wine is absorbed into the beef and a pasty texture is formed.
Step 7.
Bring a medium pot of water to boil and add some salt.
Step 8.
Peel and slice the potatoes to about 1cm thick and cook in pot of water lowering the heat to a simmer. * Chef’s tip: Pass the potatoes through a drum sieve and add butter for a silky smooth texture.
Step 9.
Heat up the milk till lukewarm and add in salted butter.
Step 10.
When the potatoes are cooked, drain the water and mash them up with a fork or whisk.
Step 11.
Add in the milk, butter and season with the other ingredients.
Step 12.
Pre-heat oven to 200°C in fan mode.
Step 13.
In a medium baking dish/tray, grease a thin layer with some butter or oil.
Step 14.
Add all of the Bolognese mix into the baking dish/tray.
Step 15.
Layer the mashed potato over the beef mixture and spread it till it covers the meat.
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