Ingredients

• 250g Beef mince meat (5% Fat)
• 1 finely chopped medium onion. (chopped spring onions is an alternative)
• 2 crushed garlic cloves
• 1 tbsp(14g) Virgin olive oil
• 2 (28g) tbsp Tomato puree
• 1 Beef Stock Cube
• Gravy granules (To thicken stock).
• 100g Frozen Mixed Veg
• 450g Potatoes Maris Piper King Edward
• 50 Milk Skimmedl
• 20g Butter
• 30g Cheddar Cheese (Optional)

Cooking Guidlines

Peel and cut potatoes into 1 inch cubes and add to a pan of water. Add 1 tspn salt (or to taste) and boil until soft. When cooked drain the potatoes and mash them with the butter and milk.

Whlst the potatoes are cooking, turn on the oven and preheat to 180C, fan 160C, gas 4. Heat the oil in a large pan over a medium to high heat. Add the onion and garlic and fry for one to two minutes. Add the mince and fry until brown. Add salt to taste. Add the stock, frozen vegetables and tomato puree. Worcestershire sauce may also be added here if desired. Simmer on a low heat for 20 to 30 minutes. Whilst simmering test the stock for thickness and thicken with gravy granules if required. For best results the stock should be thick and not runny. Pour the Mince and veg mixture into a shallow ovenproof dish and spread evenly over the bottom.

Add the mash to the top of the mince mixture so that it fully covers it. Now smooth using the back of a spoon. Rough the potato with a fork by scoring the top to form ridges. Put the pie in the pre-heated oven and bake until potato browns (20 -25 minutes).
Note that the pie can also be finished off in an air fryer set at 200C for 10 – 15 minutes . Allow to rest before serving (Serves two).