Directions

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1. Heat 1 tbsp cooking oil in a large skillet, add the onion and sauté stirring occasionally until translucent.

2. Next add the garlic and cook for 1-2 mins stirring occasionally. Next add the frozen veg, cook that for a further 1-2 mins.

3. Next crumble in the 500g of Beef or Lamb mince, break it apart in the pan whilst cooking until its browned, tipping off any excess fat if needed.

4. add 2-3 tbsp of tomato puree, and a large splash of Worcestershire sauce and then fry for a few minutes.

5. Next add the 300ml of beef stock, give it a good stir, add about 1 tsp of salt, cover the pan with a lid and allow it to simmer for 30 mins. Make sure to stir it occasionally so it doesn’t stick.

6. Meanwhile, heat the oven to 350F.

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1. Boil your prepared potatoes in a large saucepan of heavily salted water for about 10-15 minutes until they’re soft. Drain and then put them back in the pan with the butter and milk, mash them with a potato masher (or you can use an immersion blender if you want them super smooth).

2. Taste the mash and add salt & pepper as needed. (They will be a little salty from the salted water so make sure to taste first before adding)

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1. Taste your mince mixture, add salt and pepper to taste. Remove it from the heat

2. Pour the mince into an oven proof dish, top with the mash and ruffle the top up with a fork.

3. Bake for 20-25 mins until the top is starting to brown and the mince is bubbling around the edges.