Duck Breast with Ginger and Plums - Chef Recipe by Michele Cranston
There are a few foods in this world that I think are best left to the professionals, and roast duck ...
800g potatoes, peeled and chopped
1/3 cup milk
1/2 cup tasty cheese, grated
2 tsp vegetable oil
600g beef mince
1 medium brown onion, peeled and finely diced
2 cloves garlic, minced
3/4 cup carrot, peeled and small dice
1/2 cup celery, small dice
1 cup mushrooms, diced
2 Tbs Worcestershire sauce
1 tsp dried oregano
2 bay leaves
2 1/2 Tbs instant gravy mix
1 1/2 cups warm water
Salt and pepper to taste
Pre-heat oven to 200 C and butter a 23cm pie dish.
To prepare the potatoes, place them in a large saucepan of cold water and bring to the boil, cook until the potatoes are soft.
Strain water out; add butter and milk then mash until smooth. Add cheese and fold through. Place to the side until needed.
To prepare the meat, heat a large frying pan on high heat until very hot.
Add oil, crumble in mince, season with salt and pepper and stir to brown meat. Cook until all meat juice has evaporated, stirring occasionally.
Add onions and garlic, sauté for 1-2 minutes. Add vegetables and cook for a further 5 minutes, stirring occasionally.
Add Worcestershire sauce, oregano and bay leaves stirring to combine.
Combine Gravox gravy powder and warm water together in a jug, stir out lumps then pour into beef mince mixture.
Stir to combine thoroughly. Reduce heat and simmer for 5 minutes, stirring occasionally.
Remove from heat, check seasoning, remove bay leaves then put mixture into the greased pie dish.
Pipe or spoon on mashed potato, making sure to cover the meat mixture entirely, then place into the oven for 30 minutes.
Remove and rest for 5 minutes before serving.