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| ** For the Filling ** | |
| 600g Ground Beef or Lamb | |
| 1 Large Carrot (Grated) | |
| 1 Large Onion (Grated) | |
| 1 Sprig Fresh Rosemary | |
| 2 Sprigs Fresh Thyme | |
| Minced Garlic (4 Cloves) | |
| 2 Tbsp Worcestershire Sauce | |
| 2 Tbsp Tomato Paste | |
| 100 ml Red Wine | |
| ~100ml Chicken Stock | |
| ** Mash Potato ** | |
| 600g Potatoes | |
| Heavy Cream | |
| Butter | |
| 2 Egg Yolks | |
| Parmesan Cheese |
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| 1. | Boil Potatoes in Salted Water while you start on Filling. Mash Potatoes with above required ingredients. |
| 2. | Fry meat in hot pan until brown and broken into small pieces. Add Rosemary, Thyme and Garlic, and stir. Add Carrot and Onion. Stir longer. |
| 3. | Add Worcestershire Sauce, Tomato Puree, and stir for one minute. |
| 4. | Add Red wine and sweat down for a few minutes. Add chicken stock and cook until thickened. |
| 5. | Add meat mixture into deep casserole and spoon mash on top. Spread evenly and sprinkle generous amount of Parmesan Cheese on top. Poke with fork repeatedly and place in oven at 200°C for 18-20 minutes until potatoes are brown. |