Preparation time: 25 minutes
Cooking time: 20-25 minutes
700g (1½lb) lean minced beef (typically 10% fat)
1 onion, chopped
3-4 carrots, diced
1½ tbsp tomato purée
3 tbsp Worcestershire sauce
375ml (13fl oz) beef stock (from a stock cube)
1kg (2¼lb) potatoes, diced
125ml (4fl oz) milk
1. Preheat the oven to 200°C/R6. Fry the mince, onion and carrots in a large, non-stick saucepan for 5 minutes until browned. Add the tomato purée, Worcestershire sauce and stock, cover and simmer for 20 minutes.
2. Meanwhile, cook the potatoes in boiling water for 15-20 minutes until tender. Drain and mash with the milk and a little butter, if required. Season to taste.
3. Transfer the mince to an ovenproof serving dish and top with the mashed potato. Bake for 20-25 minutes.
Recipe and image courtesy of waitrose.com