675g(1.5lb) Lean Highland beef mince
15ml (1tbsp) Sunflower or Olive Oil
1 Medium Onion peeled and finely chopped
1 large Carrot peeled and finely chopped, 100g (4oz) green peas
30ml (2tbsp) Plain Flour, 30ml (2tbsp) Tomato Ketchup, 30ml (2tbsp)
Brown Sauce, 30ml (2tbsp) Freshly chopped Parsley.
3/4 pint good beef stock, Salt & Pepper.
675g (1.5lb) Potatoes, peeled and cut into medium chunks.
100ml (3.5floz) milk, 50g (2oz) butter, 30-45ml (2-3tbsp) freshly
chopped parsley or chives.
1. Heat the oil in a large pan and cook the Onion & Carrot until
soft. Add the mince, in batches and cook for 5 mins until brown, discard
any excess oil, add the Peas, next stir in the Flour, cook for a couple
of minutes then add the Brown sauce, Ketchup, Parsley, and the Stock,
bring to the boil, reduce the heat and simmer for 20 mins.
2. Next prepare the potatoe topping, put the chopped Potatoes in a
large pan of boiling water, and bring to boil again, reduce heat,
cover and simmer for 20 mins. Drain and mash together with the milk
and butter. Season if required, and stir in the parsley or chives.
3. Next put the meat filling into a 1.7L (3 pint) ovenproof dish,
pipe or spread the Potatoe evenly over the filling, and bake in the
oven at gas 4-5 180-190C for 30 mins, until the top is golden brown.