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1
Heat the oil in a large pan, add the onion and garlic and simmer for 5 minutes, or until translucent.
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2
Add the minced beef, breaking up any chunks, and cook until well browned.
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3
Add tomatoes, breaking up into smaller pieces, tomato puree, stock cube, herbs and spices and simmer for 15 minutes.
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4
Add the Armagnac (you can flame it if you wish, but this isn't necessary as the alcohol will boil off anyhow) and the red wine.
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5
Simmer for a further 10 minutes, taste and adjust seasoning.
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6
Meanwhile, cut potatoes into approx 1.5inch cubes and place in a pan of salted cold water.
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7
Place the pan, covered, over a high heat until it starts to boil, then reduce heat to a simmer.
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8
Once potatoes are tender, drain and cover with a teatowel for several minutes.
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9
Add the butter to the potatoes (NO MILK!)
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10
and use an electric whisk to mash them.
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11
Try to leave a bit of body for texture, rather than making them completely smooth.
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12
Taste and add salt and pepper if required.
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13
Place the cooked meat in an ovenproof dish and cover completely with the potato.
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14
Sprinkle the leeks over the potato and cover with the cheese.
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15
Finally, lay the strips of serrano over the top and place in a preheated oven (200C) for about 25 minutes, until the cheese is melted and golden, and the serrano has gone crispy.
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16
Serve with warm country bread.
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17
Yummy.
