Ingredients
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 500g beef mince
- 2 tbsp tomato purée
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme (or fresh if you have)
- 1 tsp dried rosemary
- 1 beef stock cube (dissolved in 250ml hot water)
- 1 tbsp plain flour (to thicken)
- Salt and black pepper to taste
- 100g frozen peas (optional)
- 800g floury potatoes (like Maris Piper), peeled and chopped
- 50g butter
- 50ml milk (add more for creamier mash)
- Salt and pepper to taste
- Optional: a handful of grated mature cheddar (for topping)
Preparation
Time needed: 1 hour and 5 minutes
A classic British comfort food made with seasoned beef mince and vegetables, topped with creamy mashed potato and baked until golden and bubbling.
- Prepare the mash:
Boil the potatoes in salted water for about 15–20 minutes until tender.
Drain and mash with butter, milk, salt, and pepper. Set aside. - Cook the beef filling:
Heat oil in a large pan over medium heat.
Add onions, carrots, and garlic. Sauté for 5–7 minutes until softened.
Add the beef mince. Cook until browned, breaking it up with a spoon.
Stir in tomato purée, Worcestershire sauce, herbs, flour, and stock.
Simmer uncovered for 15–20 minutes until thickened. Add peas towards the end if using. - Assemble:
Preheat the oven to 200°C (fan 180°C).
Spoon the beef mixture into an ovenproof dish.
Top with mashed potato, spreading it over evenly. Rough up the top with a fork (gives a lovely crispy texture).
Optional: sprinkle grated cheese on top.
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