INGREDIENTS

  • 450 g lean ground beef
  • 1 large onion , finely diced
  • 1 garlic clove , minced
  • 240 g whole peeled canned tomatoes
  • 140 g tinned sweetcorn
  • 1 tablespoon tomato puree
  • 1beef stock cube
  • 150 ml armagnac
  • 100 ml red wine
  • 1 teaspoon ground cinnamon
  • 1 teaspoon fresh oregano , chopped
  • 1 teaspoon dried tarragon
  • 1/2 teaspoon fennel seeds
  • 900 g floury potatoes , peeled
  • 1 medium leek , washed and sliced
  • 100 g cheddar cheese , coarsely grated
  • 50 g butter
  • 6 slices serrano ham , roughly torn into strips
  • salt and pepper

DIRECTIONS

  1. Heat the oil in a large pan, add the onion and garlic and simmer for 5 minutes, or until translucent.
  2. Add the minced beef, breaking up any chunks, and cook until well browned.
  3. Add tomatoes, breaking up into smaller pieces, tomato puree, stock cube, herbs and spices and simmer for 15 minutes.
  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.
  5. Simmer for a further 10 minutes, taste and adjust seasoning.
  6. Meanwhile, cut potatoes into approx 1.5inch cubes and place in a pan of salted cold water. Place the pan, covered, over a high heat until it starts to boil, then reduce heat to a simmer.
  7. Once potatoes are tender, drain and cover with a teatowel for several minutes.
  8. Add the butter to the potatoes (NO MILK!) and use an electric whisk to mash them. Try to leave a bit of body for texture, rather than making them completely smooth. Taste and add salt and pepper if required.
  9. Place the cooked meat in an ovenproof dish and cover completely with the potato. Sprinkle the leeks over the potato and cover with the cheese.
  10. 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.
  11. Serve with warm country bread. Yummy.