Serves 50 (Uploaded : 09/11/12. First cooked : 08/11/12. Rating 5/5)
Large slug of olive oil
6.25K. beef mince
1 full celery (containing 5 - 15 sticks of celery)
6 garlic cloves
15 tbsp plain flour
5 tbsp tomato puree
2l. beef stock
3 tbsp Worcestershire sauce
FOR THE MASH
200g cheddar cheese
1. Slice onions, unpeeled carrots and sticks of celery in a food processor. Fry gently in oil until vegetables are soft, between 20-40 minutes.
2. Add beef, turn up heat and stir until beef sealed (ie. all the beef is just brown)
3. Add stock, crushed garlic, sieved flour and tomato puree and stir. Once the sauce is boiling, reduce heat and simmering until gravy has thickened. This may take up to 45 minutes. If running out of time, increase the heat and boil vigorously until the sauce reduces - or add cornflour to thicken.
4. Meanwhile, make the mash. Clean the potatoes (no need to peel) and cut in to half (or quarter if large). In a large saucepan, cover the potatoes with boiling water. Heat and bring back to the boil. This may take as long as 40 minutes. Once boiling, simmer for 10-15 minutes until the potatoes are soft. Drain the water, add butter and milk and mash.
5. Put beef stew in the bottom of a dish. Spread potato on top. Sprinkle cheese on top of the potato.
6. Cook in oven a medium heat (between 7 and 8 at St Joseph's Church on the top shelf) for 10-30 minutes. Check from time to time. Once cooked (potatoes are brown and the sauce has been bubbling for at least 10 minutes.), turn down heat to low (4 at St Joseph's Church) until ready to serve.