Farm406

55 farm406 INSTRUCTIONS: Place large frying pan over high heat and add a thin layer of olive oil. Add meat, season with salt and pepper, and fry until nicely browned. Once cooked, drain the meat in a colander. Place another large pan over medium-high heat and add a little olive oil. Sauté onions for 5 minutes. Add the garlic and thyme and cook for additional 5 minutes until soft and golden. Add the meat, tomatoes, and tomato paste. Stir constantly for 3-4 minutes. Add the Guinness and Worcestershire sauce and boil until the liquid has reduced by half. Pour in the beef stock and return to boil. Reduce heat and simmer for 20- minutes, by which time the mixture should be thick and glossy. If it doesn't seem thick enough, continue to simmer for another 5-10 minutes. Remove from the heat. Preheat oven to 350 °F. Meanwhile, add the potatoes to a pan of salted water and bring to a boil. Cook until tender. Drain and return to the hot pan for 15 seconds to dry out, then remove from heat. Pass the potatoes through a potato ricer back into the pan (or mash smoothly) —mix in butter, cream, cheese, and egg yolk (and horseradish, if desired). Taste and adjust the seasoning with salt and pepper. Spoon the meat mixture into the bottom of a baking dish. Spoon the mashed potato on top and rough up the surface with a fork. Grate over some extra cheese and bake in the oven for about 30 minutes until bubbling and golden brown.

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