Pie
Heat the oil in a large frying pan, add the mince and fry until browned, stirring with a wooden spatula to break up the mince.
Add the onions and cook for a further 3 minutes until the water has evaporated from the mince. Stir in the carrots, peppers and garlic and cook for a couple more minutes.
Add the wine and stir well. Add the oregano, puree, tomatoes and stock, and bring to a boil. Season well, then cover and simmer for 25 minutes, removing the lid for the final 5 minutes
Meanwhile, cut the potatoes into large even chunks and boil in a pan of boiling salted water for 10-15 minutes or until they are tender. Preheat the oven to 200° C/Fan 180° C/ Gas Mark 6.
Drain the potatoes, return to the pan, add the butter and mash until smooth. Add 75g of the Parmigiano Reggiano, the milk and basil then whisk through with a fork until fluffy.
Spoon the mince mixture into an (2.4ltr) ovenproof dish, then use a fork and spoon to heap the potatoes on top. Sprinkle over the remaining Parmigiano Reggiano. Bake on a baking tray for 25 minutes or until golden brown.
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
