Ingredients
- 1tbsp oil
- 1kg pork shoulder, cut into cubes
- 1kg beef shin, cut into cubes
- 3 medium onions, chopped
- 2 sticks celery, chopped
- 2tbsp seasoned flour
- 500g carrots, trimmed
- 3 cloves garlic, crushed
- ½tbsp coriander seeds, crushed
- ¾tsp smoked paprika
- 500ml red wine
- 1 Knorr vegetable stock pot
- 2 x 400g cans chopped tomatoes
- 4tbsp Worcester sauce
- 2 x 400g packs of ready made mashed potato
- 50g mature cheddar, finely grated
- 2tbsp dried breadcrumbs
Instructions
- Heat the oil in a large heavy-based casserole over a medium heat. Brown the meat in batches and set aside. Cook the onion and celery in the same pan for 5 minutes or until starting to brown. Stir in the flour. Add the carrots and garlic, coriander seeds and paprika and cook for another 2 minutes. Now add the red wine and allow to bubble for 1 minute before returning the meat to the pan along with the stock pot, chopped tomatoes and Worcester sauce. Bring to the boil then reduce to a low simmer. Cook for 3 hours 30 minutes or until very tender. Season well. You can freeze at this stage or store for up to 2-3 days in the fridge.
- Heat the oven to 180°C. Fill an ovenproof dish with around three-quarters of the mixture (freeze the leftovers) and top with the mash, covering evenly. Sprinkle over the cheese and breadcrumbs and cook for 30-40 minutes or until bubbling and browned.
