Ingredients

Step by step

1. Begin with the caramelised onions; heat the oil and butter in a large frying pan or saucepan then stir in the onions with a good pinch of salt. Cook over a fairly high heat for 8-10 minutes until starting to brown, stirring occasionally. Add the sugar and thyme then reduce the heat to low and cook the onions gently for 35-45 minutes until very soft and caramelised. Set the onions aside.
2. Meanwhile, heat 1 tablespoon of oil in a large saucepan or casserole and fry the mince over a medium-high heat until well browned, breaking it up as you go. Set aside on a plate.
3. Heat the remaining 1 tablespoon of oil in the same pan, reduce the heat and cook the carrots and celery for 10 minutes to soften, adding the garlic for the final 2 minutes. Mix in the flour, tomato purée and Worcestershire sauce and cook for a further 2 minutes, stirring. Return the beef to the pan, pour in the wine and reduce by half.
4. Add the stock and some seasoning, bring the mixture to a simmer and cook, uncovered, for 35-45 minutes or until the gravy has thickened.
5. Meanwhile, preheat the oven to 220°C, fan 200°C, gas 7.
6. For the mash, peel the potatoes and chop into large chunks then put in a large saucepan. Cover with cold salted water, bring to the boil and cook for 20 minutes or until tender. Drain in a colander and leave to steam dry for a couple of minutes. Mash well with the milk and butter, then stir in the cheese. Season well.
7. Remove the pie filling from the heat, stir in the caramelised onions and check the seasoning to taste. Spoon the mixture into an ovenproof dish, around 2 litres capacity, and leave to cool for at least 15 minutes before topping with the mash to cover (or see ‘Get ahead’). Mix the grated Gruyère with the breadcrumbs and scatter over the top of the pie.
8. Place on a baking tray and bake for 25-30 minutes or until crisp and golden brown on top, and piping hot throughout.

Serve with

Purple sprouting broccoli with nutty butter