Serves 4
1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, crushed
500g minced beef
2 tbsp double concentrated tomato purée
Small pinch of ground cinnamon
Small pinch of grated nutmeg
2 bay leaves
125ml red wine
250g potatoes
750g sweet potatoes
30g butter
125ml milk, warmed
Grated nutmeg (optional)
Handful of finely grated parmesan cheese
Sea salt and freshly ground black pepper
1 Preheat the oven to 175C/Gas 4.
2 Heat the olive oil in a large, heavy-based saucepan and fry the onion over a medium heat for 4-5 minutes, until soft and translucent. Add the garlic and fry for a further minute. Add the minced beef and fry for about 5 minutes, or until well browned. Add the tomato purée, cinnamon, nutmeg, bay leaves and wine, and simmer over a low heat for 10-15 minutes.
3 Meanwhile, peel the potatoes and sweet potatoes, cutting them into 4cm cubes. Cook in salted boiling water for about 10-12 minutes, or until tender. Drain the potatoes and return to the pan. Add the butter, then while beginning to mash, gradually add the warm milk (you may not need all of it), the nutmeg (if using) and the parmesan. Season to taste.
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4 Pour the minced beef mixture into an ovenproof dish and cover with the mashed potato. Cook in the oven for 30-40 minutes until golden brown and bubbling. Leave to stand for 5 minutes before serving.
Recipe extracted from At Home With Umami by Laura Santtini, published by Ryland, Peters & Small. Buy from the Times Bookshop for £17.99 (RRP £19.99), free p&p, on 0845 2712134; timesbooks.co.uk