A classic family favourite, wholesome, comforting & my Dad Chris's favourite!!
Allowing both parts to cool before assembling the pie is important otherwise the mash will just sink into the mince & make a mess!
Serves 4 Approx cost per person £1.36
Prep time 30 minutes Cooking time 30-35 minutes (doesn't include cooling time)
1kg minced beef
1 large onion, finely chopped
1 tin sliced carrots
100g frozen peas
2 beef stock cubes, 1 made into 500ml of stock, the other to add during cooking
2 tbsp Worcester sauce
1 ½ tbsp tomato puree
2 tsp dried thyme
Salt & pepper
1kg potatoes, peeled & chopped
grated cheddar (optional)
Cook the potatoes in a large pan of boiling salted water, drain then mash with a little milk & butter. Set aside to cool.
Place a large frying pan over a medium heat & brown the mince in batches. Set aside.
Add about 1 tbsp of oil to the frying pan & cook the onion for 2-3 minutes before adding the dried thyme.
Place the mince & onion into a large saucepan off the heat. Add the tomato puree, Worcestershire sauce & crumble over the stock cube. Season with salt & pepper & stir.
Put the pan on a low to medium heat & add the stock stir again then simmer for 15 minutes. Add the carrots & peas & simmer for another 10 minutes.
Allow the mince to cool.
Pre-heat the oven to 200C/Fan180C/Gas6
To assemble the pie transfer the mince to an oven proof dish then carefully spoon the mash on top. Spread out with the back of a spoon & make a swirly pattern with a fork if you like!
Top with the grated cheese (if using).
Place in the oven for about 30 minutes until golden & bubbling.