Preparation time: 30 min.
Cooking time: 20 min.
1 lb ground beef
large handful of chopped celery
1 large or 2 small shallots, chopped roughly
2 cloves garlic, minced
1/3 cup dry red wine (not cooking wine or sherry)
1 can mushroom soup (I prefer Campbell's), undiluted
2 tbsp olive oil
4 or 5 large potatoes, peeled and boiled
1/3 cup garlic butter or marjarine
1/4 cup Parmesan cheese
1/4 cup milk
Put olive oil in large pot and turn heat to medium. When hot, add the celery and cook until it's starting to get tender. Add the shallots and garlic and cook until celery and shallots are transparent, but still have some firmness. Add the ground beef to the pot and mix with the other ingredients and continue to cook until the beef is browned. Drain fat from pot. Add the wine, stir in, and reduce. Once the wine has reduced, add the undiluted soup and mix through. Cover and reduce heat to low and simmer until the potatoes are cooked and mashed. The topping is basically mashed potatoes and all ingredients listed are approximations that can be varied according to taste. I love garlic mashed potatoes and adding the Parmesan cheese gives them a richness that is delicious. Anyway, put the mince into the bottom of a regular, round casserole dish and top with the mashed potatoes, spreading it evenly. Bake at 400 F for about 20 or 30 minutes.