Ingredients Jump to Instructions ↓

  1. 1 onion

  2. 2 carrots, peeled

  3. 225g (8oz) cooked roast beef

  4. 1tbsp sunflower oil

  5. 26g sachet beef gravy mix

  6. 1tsp Worcestershire sauce

  7. 400g (14oz) cooked potatoes, carrots and parsnips Knob of butter Splash of milk

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 200°C (400°F, gas mark 6). Cut the onion and carrots in half and the meat into large chunks, then whizz in a blender until well minced. Heat the oil in a pan, add the meat mixture and cook gently for 5 mins, stirring. Make up the gravy mix to packet instructions and add to the mixture, along with the Worcestershire sauce. Bring to the boil, then simmer for 20-30 mins. Mash the potatoes, carrots and parsnips with the butter and milk, and season well. Spoon the meat mixture into two ovenproof pie dishes and top with the mash. Bake for 25 mins or until the meat is bubbling and the mash is golden. Serve at once.


Send feedback