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1
Heat half the butter and a tablespoon of olive oil in a medium saucepan over medium heat, add the sliced and chopped vegetables and herbs, and cook for 5-8 minutes, stirring occasionally, until softened and lightly colored.
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2
Add the meat, turn up the heat and cook, stirring occasionally, until it changes color.
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3
Add the red wine, chopped tomatoes and paste, Worcestershire sauce and some seasoning.
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4
Bring to a simmer then cook over very low heat for 50-60 minutes, stirring occasionally, until nearly all the juices have been absorbed.
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5
Keep a careful eye on it toward the end to prevent it from burning.
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6
Tilt the pan and skim off any surface fat, then taste for seasoning.
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7
While the meat cooks, start making the mash.
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8
Place the leeks and cauliflower in a large saucepan with 2/3 cup water, dot with the remaining butter and add a tablespoon of olive oil and some salt.
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9
Bring the liquid to a simmer, then cover and cook over low heat for 15-25 minutes, stirring halfway through, until very tender.
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10
Transfer the contents of the pan into a food processor and reduce to a puree, seasoning it with nutmeg and more salt if necessary.
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11
You tend to get the best results if you do this in a couple of batches.
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12
Transfer the meat to a shallow ovenproof dish or roasting pan (about 8 x 12 inches), pressing down to level the surface.
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13
Spread the mash on top.
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14
You can make the pie in advance, in which case leave to cool, cover and chill.
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15
Preheat the oven to 400F.
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16
Toss the scallions and cherry tomatoes with the remaining tablespoon of oil and spread over the surface.
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17
Bake for 40-45 minutes until the vegetables on top are golden.
