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Method
Make it happen
- 01
Brown beef mince in oil, draining excess fat. Add onion and carrots and cook 8 minutes.
- 02
Boil potatoes for 18–20 minutes until tender, then drain well. Mash with the butter and milk until smooth; set aside for topping.
- 03
Stir in tomato purée, stock and Worcestershire sauce. Simmer 15 minutes, add peas and cook 3 minutes more until gravy thickens.
- 04
Heat the oven to 190°C fan. Spoon the cooked filling into a 24 cm ovenproof dish and spread the mash over it, making ridges with a fork.
- 05
Bake for 25 minutes until bubbling and golden. Rest 10 minutes before serving.