Topping
800g potatoes
2 tbsp butter
100ml milk
Filling
2 tbsp butter
1 onion, finely chopped
1 1/2 carrots, peeled, finely diced
1 1/2 cups frozen peas
500g lean beef mince
1 tsp salt
1/4 c tomato sauce
1 tbsp Worcester sauce
500ml water
2 tbsp plain flour
Topping:
Cook potatoes in a saucepan until tender. Drain. Add milk and butter. Mash.
Filling:
In a medium saucepan heat the butter over medium heat, sauté onion, carrot and peas until tender, stirring often.
In a large saucepan mix mince, tomato & worcester sauces, salt, stir to break up the mince, then mix in the water.
Add the sautéd vegetables, and bring to boil.
Sow cooker method – place in a slow cooker on high, cook for 1 1/2 hours. Thicken with flour.
Stovetop method – cover and bring to boil, simmer for 35 minutes. Thicken with flour.
Transfer mince mix into a greased 6cm-deep (8 cup capacity) baking dish. Top with mashed potato. Bake 180C for 30 minutes Serve.