Serves 4
150g fresh cooking chorizo
300g minced lamb or beef
2tbs olive oil
1 large onion, chopped
1 large carrot, finely chopped
3 cloves of garlic, squashed under the blade of a knife
2 fresh bay leaves leaves from a few sprigs of fresh thyme and/or rosemary, finely chopped
350 ml of liquid made up of red wine, fresh lamb or beef stock and/or yesterday’s gravy
Worcestershire sauce
Tabasco
1 tbsp tomato pur?e
Ketchup
English mustard
Mashed potato for 4
Method
Squeeze the chorizo out of its skin, breaking it up into a casserole or large saucepan, and fry until it releases its oils and colours gently. Remove with a slotted spoon and set aside.
Stew the carrot, onion and garlic in the chorizo fat until softened, adding a little extra olive oil if necessary. Add the lamb or beef and cook through, about 5 min.
Return the chorizo to the pan, adding the tomato pur?e, stock, wine and gravy, herbs, a teaspoon of English mustard and a good dash of Worcestershire and Tabasco sauces. Bring to the boil, then reduce heat and simmer gently with the lid on for up to 2 hours, adding water or wine if it goes dry. Remove lid for the last 15 min to reduce any extra liquid. Season to taste — you may want a little ketchup for richness.
Allow to cool a little, removing the herb stalks and bay leaves, and skimming off surplus fat. Top with mash.
Put in oven preheated to 200C/Gas 6 for 10 min to get the top browning, then turn down to 180C/Gas 4 and bake for 45 min or until the top is golden and the meat is bubbling up the sides.