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Ingredients
1kg minced beef
1 brown onion, finely chopped
1 carrot ,finely chopped
1 stick of celery, finely chopped
1 clove of garlic, crushed
2 tbsp tomato paste
Dash of Worcester sauce
1.5 litres of beef stock (powder or cube is ok)
150g frozen peas
1 kg potatoes
75g butter
salt and pepper
Method
Place the peeled and chopped potatoes into a saucepan of water, bring to a boil and simmer for 40 minutes, drain off the water and mash with the butter and salt and pepper to taste.
In a hot pan fry the mince until all browned then remove from the pan and set aside.
Re-heat the pan and fry the onion, celery, carrot and garlic until just starting to brown the stir in the tomato paste and Worcester sauce and cook for 1 minute.
Return the browned mince to the pan (with the veggies) pour over the stock and simmer for 1 hour.
Add the frozen peas to the cooked mince mixture then pour into an oven proof casserole dish, top with the mashed potato and bake in an oven set to 220oC until the top is golden brown and serve.
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