1 tbsp olive oil
1 onion, chopped
2 carrots, diced
450g/1lb/2 cups minced (ground) beef
1 tbsp plain (all-purpose) flour
450ml/¾ pint/1¾ cups hot beef stock
3 tbsp tomato paste
2 tbsp Worcestershire sauce
125g/4oz/1 cup frozen peas
1kg/2¼lb potatoes, chopped
25g/1oz/2 tbsp butter
4–5 tbsp milk
salt and ground black pepper
1 Preheat the oven to 200ºC/400°F/Gas 6.
2 Heat the oil in a large pan, add the onion and carrot and cook over a low heat for 15 minutes until softened.
3 Add the beef and cook, stirring, for 4–5 minutes until brown. Stir in the flour and then the hot stock and tomato paste and bring to the boil. Add the Worcestershire sauce, carrots and peas and season with salt and pepper. Reduce the heat, cover the pan and cook for 15 minutes.
4 Meanwhile, cook the potatoes in a large pan of salted water for 20 minutes or until soft. Drain and mash until smooth. Beat in the butter and milk and season to taste.
5 Spoon the meat mixture into a large ovenproof dish and cover with the mashed potato. Use a fork to rough up the top. Cook in the oven for 20–25 minutes until the topping is golden brown. Serve immediately.