This is what happens when you cross a traditional British shepherd's pie with the classic Australian Ned Kelly pie. What it has in common with both is deliciousness.
• 2 tbsp olive oil
• 2 small brown onions, roughly chopped
• 1kg beef or kangaroo mince
• 50g butter
• ¼ cup plain flour
• ½ tsp Vegemite
• 2 tbsp tomato sauce
• 2 tsp Worcestershire sauce
• ½ tsp salt, plus extra to season the potatoes
• 2 cups beef stock
• 1 cup red wine
• 250g speck or thick-cut bacon, cut into 1cm batons
• 800g potatoes, peeled and cut into chunks
• 50g butter
• ½ cup milk
• 1 cup shredded tasty cheese
• 6 eggs
Heat the olive oil in a large saucepan over medium heat. Fry the onion for about 10 minutes until golden brown. Remove from the pan. Add the mince to the pan and fry until well browned (3-5 minutes). Add the butter, flour and Vegemite and mix well, cooking for about 2 minutes. Add the tomato sauce, Worcestershire sauce, salt, stock and red wine and simmer, covered, for 45 minutes. Uncover the pan and simmer for a further 15 minutes, until the mixture is thick and rich. Fry the bacon in a separate frying pan until browned and cooked through.
Place the potatoes in a large saucepan and cover with cold water. Bring to a simmer and simmer for about 15 minutes, until the potatoes are tender (a sharp knife inserted into a potato should enter and withdraw easily). Drain and return to a low heat for about 3 minutes to remove excess moisture. Mash the potatoes until smooth and then mix through the butter and milk.
Heat your oven to 200°C (180°C fan-forced). Place the mince in a large baking dish and top with the potato. Scatter the bacon on top, crack over the eggs and scatter over the cheese. Bake for 15 minutes (with the grill setting as well, if your oven allows it) until the eggs are set and the cheese browned, then remove from the oven and allow to cool for a few minutes before serving.