The late, great Jock Zonfrillo was working on a cookbook before he passed away in 2023. In July, his family and friends finished the book for the world to enjoy. Recipes to Remember features Zonfrillo’s favourite meals that he made for birthday dinners, comfort food and meals with friends.
“Our kitchen was never quiet – music, laughter, coffee brewing, little footsteps, and always Jock in the middle, usually with one of his children nearby, learning or helping,” his family writes about the book. “Recipes to Remember [is about] the meals he made for us … It’s the food our kids will remember. And now, we’re sharing it with you.”
The pages include recipes from some of his mates – you’ll spot a foreword by Jamie Oliver, as well as signature dishes from Gordon Ramsay, Nigella Lawson, Rick Stein, Maggie Beer, and Jimmy and Jane Barnes.
This “Scottish” pie is a hearty winter warmer that will please a crowd of your favourite people.
“Scottish” pie
Serves 8
Preparation time: 45 minutes
Cooking time: 1 hour 30 minutes
Ingredients
½ tsp bicarbonate of soda
½ tsp salt
2 tbsp water
3½ tbsp grapeseed oil
1kg beef mince
6 small to medium potatoes, peeled
2 onions, finely diced
3–4 medium carrots, finely diced
400g portobello mushrooms, finely diced
5–6 garlic cloves, minced
2 tsp thyme, chopped
2 tsp rosemary, chopped
1 tsp smoked paprika
1 tsp sweet paprika
¼ cup (80g) triple-concentrate tomato paste
1 cup (250ml) red wine
6 bay leaves
400ml red wine jus
400ml gravy
5 tbsp HP Sauce
2 tbsp Worcestershire sauce
Melted butter, for brushing
Black pepper, to season
Method
Preheat oven to 250°C. Grease a large baking dish.
In a bowl, mix bicarbonate of soda, salt, water and 2½ tbsp grapeseed oil. Add beef mince and toss well to coat. Set aside to tenderise.
Heat a large frying pan over medium–high heat. Fry mince in batches, without crowding the pan, until dark and caramelised. Remove with a slotted spoon and set aside.
Place potatoes in a pot of cold salted water. Bring to a simmer and cook until just tender. Drain, allow to cool slightly, then slice thickly.
Wipe out the pan and heat the remaining grapeseed oil. Add onion and cook until golden. Add carrots, mushrooms, garlic, thyme, rosemary and both paprikas. Cook until vegetables have softened and the pan is dry.
Add tomato paste and cook for 1–2 minutes. Pour in red wine and simmer until reduced by half.
Return beef to the pan. Add bay leaves, red wine jus, gravy, HP Sauce and Worcestershire sauce. Simmer for 15–20 minutes until thick and rich. Season to taste. Remove bay leaves.
Spoon mince mixture into the baking dish and top with sliced potatoes. Brush generously with melted butter and season with black pepper.
Bake for 30–40 minutes, until golden and bubbling.
Serve hot.
This is an edited extract of Recipes to Remember by Jock Zonfrillo, published by Simon & Schuster. RRP $55.
Want more free recipes? Sign up to our Cooking newsletter for weekly dishes from top Aussie and international chefs – from quick dinners to weekend projects.
