Hachis Parmentier Rick Stein

I live in Queensland, Australia and have always loved to cook. An avid cookery book collector(last count 324). I only share something if I have actually cooked it.

A really lovely Cottage pie. I was running out of time so I cooked the beef in the pressure cooker for 20 mins

2 tbsp olive oil

100g smoked streaky bacon

(or pancetta), finely chopped

1 large onion, finely chopped

2 celery stalks, finely chopped

2 carrots, peeled and finely chopped

4 garlic cloves, finely chopped

1kg minced beef

1 tbsp tomato puree

1 x 750ml bottle fruity red wine

(such as shiraz or shiraz blend)

¼ tsp ground cloves

1 good-quality beef stock cube, crumbled

2 tsp sugar

2 large sprigs fresh thyme, leaves

3 fresh bay leaves

chopped parsley, to taste

salt and freshly ground black pepper, to taste

1.25kg floury potatoes, peeled and

cut into chunks

50g butter

1 to 2 tbsp full-cream milk

3 to 4 tbsp parmesan, finely grated

Directions at mindfood.com

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