Serves 4-6
Prep time: 10 minutes
Cook time: 50 minutes

Ingredients

1 onion
2 carrots
500g mince beef
1 tablespoon tomato ketchup
½ cup of peas
200ml beef stock
3-4 large potatoes
1 tbsp butter
Salt and pepper
1 tbsp oil

1.Pre-heat the oven at 190°C.
2. Peel and chop the onion and carrot finely. Heat the oil in a large frying pan, add the onion and cook. Add the minced beef and sauté until the mince is thoroughly browned.
3. Add the tomato sauce, finely chopped carrot and peas. Stir thoroughly to combine.
4. Gradually add the stock and bring to the boil. Reduce the heat and cover, simmering for 10 to 15 minutes. Add salt and pepper to taste. The mixture should be quite thick.
5. Peel the potatoes, chop into quarters and place in a medium saucepan with cold water just covering the potatoes. Add a little salt to the water and bring to the boil. Reduce the heat and simmer for 10 to 15 minutes or until the potatoes are tender. Mash the potatoes with one tablespoon of butter until the potato is very creamy – add a little milk if necessary. Add salt to taste.
6. Spoon the mince mixture into a pie dish, then spoon or pipe the creamy mashed potato over the mince. Bake for 15 to 20 minutes or until the potato is golden and the pie is heated through.

7. Serve hot with your own choice of vegetable or salad.