Cottage pie

750g potatoes
1 tbsp butter
1 onion, finely chopped
1 carrot, peeled, finely diced
500g lean beef mince
1 tsp salt
1 c water, or enough to cover mince mix
1/4 c tomato sauce
1 tablespoon Worcester sauce
1 cup frozen peas

Cook potatoes in a saucepan until tender. Drain. Add milk and butter. Mash.
In a large saucepan, heat the butter over medium-high heat, sauté onion, and carrot until tender, stirring often. Add mince, water, salt, peas, tomato & worcester sauces, stir to break up the mince.
Cover and bring to boil, simmer for 15 minutes. Thicken with flour.
Transfer mince mix into a greased 6cm-deep (8 cup capacity) baking dish. Top with mashed potato. Dot 2 teaspoons of butter on top. Bake 180C for 20 to 25 minutes or until the potato mash is golden. Serve.