This traditional, warming dish is great for families to cook and enjoy together. This delicious dinner-time favourite can easily be adapted to include your favourite ingredients.
Ingredients
1kg potatoes (Maris Piper and King Edwards are good for mashing)
1 large onion
2 medium sized carrots
250ml boiling water
1 x reduced-salt vegetable stock cube
1 x 15ml spoon sunflower oil
500g lean beef mince
400g can chopped tomatoes
1 x 5ml spoon dried mixed herbs
2 x 15ml spoons tomato purée
1 x 5ml spoon Worcestershire sauce
100g frozen peas
10g unsaturated fat spread
3 x 15ml spoon semi skimmed-milk
Black pepper (optional)
Equipment
Weighing scales
Vegetable peeler
Chopping board
Sharp knife
Colander
Large saucepan
Kettle
Measuring jug
Wooden spoon
Measuring spoons
Medium-sized pan OR deep frying pan
Can opener
Medium ovenproof serving dish
Fork
Potato masher
Oven gloves
Serving spoon
Instructions
- Preheat the oven to 190°C/170°C fan or gas mark 5.
- Peel the potatoes. Cut the potatoes into chunks of about 4cm. Put them in a colander and rinse them under a cold tap.
- Put them into the large pan. Add cold water until they are covered.
- Put the pan on a medium heat and bring to the boil. Simmer for approximately 15-20 minutes. Whilst the potatoes are cooking, go on to prepare the mince mixture.
- Peel and finely chop the fresh onion.
- Peel and dice the carrots into small pieces.
- Measure 250ml of boiling water into the measuring jug, crumble in the stock cube and stir to dissolve.
- Heat the oil in a pan and fry the onion and carrots for a few minutes until they start to soften.
- Add the mince and fry for a further three minutes or until the mince is cooked (it will turn from red to brown).
- Add the tomatoes, stock, herbs, tomato puree and Worcestershire sauce. Bring to the boil and then simmer for 10 minutes until the sauce has reduced and thickened slightly.
- Stir in the peas, return to the boil and cook for 3 minutes.
- Pour the mixture into an ovenproof dish and allow to cool for a few minutes.
- Test if the potatoes are cooked by piercing them with a fork. If the potatoes feel soft, turn off the hob. Drain the potatoes using the colander.
- Put the potatoes back in the pan and mash them.
- Stir in the spread. Gradually stir in the milk until creamy. Add black pepper to taste (if using).
- Top the mince mixture with mashed potato. Bake in the oven until hot throughout and golden brown on top.
Top Tips
- Younger cooks will need a grown-up to cut the carrots into batons first before they cut into smaller pieces.
- Allow the mince to cool a little to stop the mash from sinking into the mixture.
- Carefully place the mash on top of the mince starting at the edges first and working inwards with a fork.
Something to try next time
- For a vegetarian version, swap the mince for pulses (such as beans or lentils) or a meat substitute. Try our Mixed Vegetable Pie recipe.
- Use a mixture of root vegetables like swede, parsnip or sweet potato to top your pie instead of potatoes.
- Sprinkle a little grated cheese on top before putting it in the oven.
