Ingredients

Method

Firstly place a pan of salted water on the heat and bring to the boil. Peel the potatoes and cut into halves or quarters depending how big the potatoes are.

Place the olive oil in a large frying pan to heat up. Sauté the onion carrot, celery and garlic until they have softened slightly, then add the minced beef. Increase the heat and fry the minced beef until it is brown.

Check if the potatoes and cooked, they should take around 20 minutes. When cooked, drain them and place a lid on top and allow them to steam for about 10 minutes.

Preheat the oven to 180ºC / 350ºC

To the mince mixture, add the tomato puree, tinned tomatoes, beef stock cube, bay leaf and seasoning. Fill the tomato tin with water and add that also. Bring the mixture to the boil then reduce the heat and simmer for a further 15 minutes.

Add to peas to the mixture and mix through. Remove the bay leaf.

Mash the potatoes and add the butter cubes a few at a time and mash well. when all the butter has been added season the mash to your taste.

Pour the mince mixture into an ovenproof dish and top with the mashed potato. Fluff up the top of the mash with a fork and place the dish in the oven for 20-25 minutes or until golden. Serve immediately.