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1
Chop the onion and garlic finely and fry over medium heat in an oiled pan on the stovetop.
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2
Once softened, sprinkle the flour over to make a very loose roux.
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3
This will help thicken the gravy later.
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4
Add the mince and stir through to break up any clumps, allowing the mince to brown all over.
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5
Whisk 2 cups of cold water with 2 tablespoons of stock powder, and add it to the mince pan along with the red wine.
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6
Turn the flame down to the lowest heat possible, and allow to simmer for at least fifteen minutes.
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7
Peel and chop the potatoes into chunks, and boil vigorously on a high heat until very soft.
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8
Add the anchovy powder, worcestershire sauce and mixed herbs to the mince pan.
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9
Taste, and season accordingly.
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10
Cut or break the broccoli head into small florets and add to the mince pan, along with the remaining cup of water whisked with one tablespoon of stock powder.
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11
Turn the heat up to medium-low and simmer for ten minutes or longer.
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12
Taste the mince-gravy mixture and add the 25ml extra of alcohol if you think it necessary.
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13
Dont simmer away too much of the liquid, because gravy is built into a shepherds pie.
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14
Turn the heat back down to very low while you mash the potatoes.
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15
Drain the potatoes, which should have been boiled to almost breaking point, and mash them with milk, butter and more salt and pepper.
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16
This amount of butter should create a gorgeous mash, the buttery taste of which can even withstand the beefy boozy filling later on.
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17
Tip the mince mixture into a large, deep dish to go in the oven.
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18
Spread the potato mash carefully over the top, then use a fork to create mountains and troughs in the mash by raking and lifting.
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19
A smooth topping seriously detracts from a real shepherds pie.
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20
Bake for twenty minutes to forty minutes, depending on how desperately you need the pie, at 180 degrees C (360 Fahrenheit).
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21
Its a good idea to put the bowl on a large sheet of foil, because the pie filling will try to escape a little.
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22
Serve with a teaspoon or so of mustard on the side.
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23
I think it works best with whole grain mustard.
