20ml (1 Tablespoon) oil
1 large (200g) onion, diced
1 large (165g) carrot, diced
1 clove garlic, crushed
1 kg raw minced lamb or beef (or 800g chopped cooked meat)
60ml (3 Tablespoons) tomato paste
12g (1 Tablespoon) plain flour
250ml (1 cup) chicken stock (or 1 cup water and 1 chicken stock cube)
40ml (2 Tablespoons) Worcestershire sauce
400g-410g tin crushed tomatoes
Salt and pepper
128g (1 cup) fresh or frozen peas
2 Tablespoons chopped parsley
Heat oil in a large heavy based pan or saucepan over medium heat. Add onion, carrot and garlic. Cook, stirring occasionally for about 10 minutes, or until vegetables have softened.
If you are using raw meat, increase heat to high and add mince. Cook, stirring, until meat has browned and most of the liquid from the meat has evaporated. If you are using meat that is already cooked, add the chopped meat to the vegetables and continue to the next step.
Over medium heat, add tomato paste and flour to meat mixture and cook for one minute. Add stock, Worcestershire sauce, crushed tomatoes, salt and pepper.
Reduce heat to low and simmer for 15 to 20 minutes until liquid has reduced, stirring occasionally.
Preheat oven to 210 degrees Celsius (190 degrees Celsius fan-forced).
Stir peas and parsley into meat mixture and pour into a 2.5 litre ovenproof dish.
Top filling with mashed potato. Use a fork to create peaks in potato and sprinkle with cheese.
If the dish you are using is quite full, sit it on a baking tray in case any of the sauce overflows while baking. Bake pie for about 20 minutes, or until sauce is bubbling and cheese is golden brown.
Mashed Potato Topping:
1 kg potatoes, peeled and chopped
50g (2 1/2 Tablespoons) butter
Salt, to taste
Approx 125ml (1/2 cup) milk (the amount needed will vary, depending on the type of potatoes used)
100g (1 cup) grated cheese
Place potatoes in a large saucepan and cover with water. Cover saucepan and bring to the boil. Reduce to medium heat and boil gently until potatoes are soft.
Drain potatoes and mash with butter, salt and milk.