- 1 onion, finely chopped
- 1 carrot, peeled and finely chopped
- 1 garlic clove, crushed
- ½ teaspoon dried rosemary leaves
- 500g beef mince
- ¼ cup tomato paste
- 1 tablespoon Worcestershire sauce
- ⅓ cup traditional gravy powder, mixed with
- 1½ cups water
- 1 cup frozen peas
- Mixed salad leaves, to serve
- 1kg washed potatoes, peeled and chopped
- ¼ cup milk, warmed
- 25g butter, chopped
- 1 cup grated tasty cheese
Preheat oven to 200°C (180°C fan forced) and grease a 12-cup capacity ovenproof dish. Heat 2 tablespoons oil in a large saucepan over medium heat. Add onion, carrot, garlic and rosemary. Cook, stirring occasionally, for 5 min, or until soft. Add the beef mince and cook, still stirring, for 5 min, or until mince has changed colour.
Stir in tomato paste, Worcestershire sauce and combined gravy powder and water. Season with salt and pepper. Bring to a gentle boil and cook, stirring occasionally, for 10 min, or until thickened. Remove from heat and stir in the peas. Pour into an prepared dish.
To make topping, boil potatoes in a large saucepan of water until tender. Drain and return to pan with the milk and butter. Mash until smooth and season with salt and pepper. Spoon evenly over beef mixture, then sprinkle with grated cheese.
Bake for 20 min, or until potato is golden brown. Stand for 5 min before serving. Serve with a mixed salad.
This pie can be made up to three days ahead of time. Keep it covered in the fridge until needed and reheat before serving. You can also replace the beef mince with lamb or chicken mince and make the topping with sweet potato.