Method

• 1.
  For the dan dan meat sauce, heat your wok over high heat until it starts to smoke.
• 2.
  Swirl in the oil and add the mince. Spread it out evenly in the wok and allow to sear for 3-4 minutes to start the browning process.
• 3.
  Then use your spatula to toss it around and break it up before searing again for another 3-4 minutes until it’s evenly coloured. This is more of a ‘saucy sear’, because you want the mince to be soft and amenable to soaking up the sauce.
• 4.
  Now add the Sichuan pepper, garlic, onion and ginger, and stir-fry for 2 minutes or until the onion has softened slightly. Add the doubanjiang and stir-fry for 30 seconds until it’s well incorporated.
• 5.
  Add the tomato passata, soy sauces, chicken stock and sugar. Stir until well combined. Reduce heat to low and simmer, uncovered and stirring occasionally, for 15 minutes or until flavours have intensified and the sauce has thickened slightly.
• 6.
  In the meantime, cook the potatoes in a large pot of boiling salted water for 10-15 minutes, until tender and cooked through. Drain and place in a large bowl with butter and cream. Mash until smooth, then stir through the cheese. Finally, use a wooden spoon to beat through 1 egg yolk and 1 tsp salt flakes, or to taste.
• 7.
  Preheat oven to 180°C/160°C fan-forced.
• 8.
  Stir cornflour mixture through the meat sauce. Simmer for another minute or until thickened slightly. Spoon the meat sauce into a 5-cup (1.25L) capacity casserole. Top with the cheesy mashed potato, then brush with the remaining whisked egg yolk. Transfer to oven and bake for 10-15 minutes, until potato topping is gorgeously golden and the filling is heated through.