450g Lean Ground Beef
300ML Beef Stock (Chilled)
1 Can Corn
1/2 Medium Red Onion (Finely diced)
125g Daikon Bok Lo (Skinned and Slivered)
50g Each Parsnips, Celeriac (Skinned and Julienned)
50g Carrot (Peeled and Bias Cut)
50g Savoy Cabbage (Julienned)
1/2 Cup Milk
2 Cups Water
50 ML Chinese Rose Wine
100ML Shao Shing Wine
15g Bread Flour
Paprika, Granulated Garlic, Dried Basil
Shitake Mushroom Powder, Porcini Mushroom Powder
1. Prepare seperately the celeriac and parsnips, and carrots and cabbage in a hot pan with olive oil. Cook until semi-tender, season to taste and set aside.
2. Prepare the daikon bok lo in the same manner as above but after most of the liquid has evaporated, add the chinese rose wine and cook for about 4 minutes, season, and set aside.
3. Cook the ground beef half way, add the onions, continue cooking until liquid has evaporated and meat has browned then add the shao shing wine, add the spices. Reduce heat and cook for 4 minutes then add the corn and cook for 3 minutes then set aside.
4. Add 10g of the butter to a hot saucepan, after melted, add flour, stir until cooked, then add cold beef stock. Whisk until combined, add seasonings and mushroom powders, then cook for about 2 minutes more. Add meat and corn mixture. Then set aside.
5. Prepare insta-mash according to package directions, in my case, boil 2 cups of salted water with 10g butter. Remove from heat, add 1/2 cup of milk, then insta-mash, stir until well mixed.
6. Fill a oven proof baking dish neatly and evenly with the fillings in the following order:
Meat and corn in gravy, chinese rose wine daikon bok lo, savoy cabbage and carrot, parsnip and celeriac. Then spoon and spread insta-mash to cover.
7. Gently drag a fork across the top of the mashed potatoes to create the channeling depicted in the photo above.
8. Place under 400F broiler until browned, serve hot.