Paired with: B by Black Tower Red

Serves 6

You will need

A little sunflower oil
1 large onion, chopped
2 carrots –peeled and diced

3 springs thyme-woodly stems removed

6 mushrooms-thinly sliced

700g minced beef

1 tablespoon plain flour
1 teaspoon tomato puree
Dash Worcestershire sauce

1 glass red wine
400ml beef stock

For the topping:
8 large potatoes
50g butter-melted
1 large egg

Method

1. Preheat the oven to 190°C/375°F/Gas Mark 5.

2. Heat a large pan with the sunflower oil and add the mushrooms, thyme, onions and carrots and cook gently for 4-5 minutes until beginning to soften.

3. Next increase the heat and add the minced beef and stirring constantly continue to cook the beef until browned all over. Next add in the flour and tomato puree and stir well and then add in the red wine and beef stock together with the Worcestershire sauce and allow the mixture to come to the boil. Simmer for 15-20 minutes on a low heat and then transfer to a casserole dish.

4. Meanwhile, peel, boil and mash the potatoes and add the melted butter and the egg.

5. Using a piping bag, pipe the bag decoratively on top of the meat filling and then cook in the preheated oven for 20-25 minutes until golden brown. Serve immediately.

Pair with: B by Black Tower Red

Tasting notes: B by Black Tower Red sees the brand broaden its range and appeal even further to capture the growing consumer and on trade demand for lighter styled, lower alcohol wines. At only 5.5 per cent abv, this range extension provides the same tasty wine profile as its parent brand Black Tower: Fresh, fruity and with subtle sweetness B by Black Tower Red is the ideal alternative to high alcohol wines.

For more information see: www.black-tower.co.uk

MAKE: Edward Hayden’s Cottage Pie