Ingredients Jump to Instructions ↓

  1. 450g/1lb lean mince beef

  2. 1 medium onion finely diced

  3. 4 large potatoes, peeled and cut small

  4. 1 large carrot peeled and diced

  5. 2 tubes squeezy cheese

  6. 50g/2oz frozen garden peas

  7. 1 tbsp Worcester sauce

  8. tsp dried mixed herbs

  9. 1 vegetable stock cube

  10. 1 beef stock cube

  11. 150ml/5floz boiling water

  12. 1 tbsp vegetable oil

  13. 2 tsp cornflour with

  14. 1 tablespoon cold water to blend

  15. Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Pre-heat oven to 190°C/375°F/Gas mark 5.

  2. Peel and chop the potatoes into small pieces, put into a large pan, cover with cold water, bring to the boil, then simmer on a medium/low heat for 15-20 minutes until the potatoes are soft , drain well in a colander and put aside.

  3. Heat the oil in a large pan and gently heat, add the mince and break into pieces whilst stirring gently, cook until brown.

  4. Add chopped onions, carrots, dried herbs, Worcester sauce and stock.

  5. Mix well and bring back to the boil before turning to a low/medium heat and simmer for 25 minutes (if adding garden peas add after 20 minutes).

  6. Blend together cornflour with 1 tbsp of cold water, add to mince and stir until thickened.

  7. Add salt and pepper to taste (optional).

  8. Put mince into a large casserole dish and flatten down.

  9. Mash up potatoes, add in one to two tubes of your squeezy cheese.

  10. Gently spread the cheesy potato over the mince.

  11. Put into pre-heated oven for 20-25 minutes until nicely browned and piping hot throughout.


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