* Serves 4

What do I need?

For the filling:

• 1 large onion, finely chopped
• 1 large carrot, finely chopped
• 1 celery stick, finely chopped (optional)
• 500g minced beef
• Oil for frying
• 150ml stock (ready-made or a stock cube dissolved in boiling water)
• 1 tsp Worcestershire sauce
• 3 tsp tomato purée
• 75g frozen peas

For the topping:

• 500g potatoes (baking potatoes are best), peeled
• 200ml milk
• 50g butter
• 100g Cheddar cheese, grated (optional)

How do I make it?

1. Preheat the oven to 190°C/375°F/gas mark 5. Fry the vegetables on a medium heat in a small amount of oil (1 or 2 tsp) until soft. Add the mince and fry until thoroughly browned.
2. Add the stock, Worcestershire sauce and tomato purée, and gently simmer for 20-30 minutes.
3. Meanwhile, make the topping. Boil the potatoes until tender and a bit fluffy and drain. Mash well with a masher or a large fork, adding the milk and butter while mashing.  
4. Transfer the cooked mince and vegetable mix into a pie dish. Add the frozen peas (no need to defrost).
5. Spread the mashed potato evenly over the top, making ‘furrows’ with a fork. Sprinkle over the grated cheese, if using.
6. Cook in the centre of the oven for 20-30 minutes until the topping is golden. Serve with a green salad.

Tasty tip

Double the ingredients, and you can freeze a second pie for use another day. Just be sure to defrost it thoroughly before cooking.

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