INGREDIENTS
For the meat filling
1.2 kg ground beef (mince)
3 tbsp olive oil or butter
2 large onions, finely chopped
3 carrots, diced small
2 celery stalks, diced (optional but good)
4 cloves garlic, minced
3 tbsp tomato paste
2 tbsp all-purpose flour
2 cups beef stock
1 cup frozen peas
1 tsp salt (adjust to taste)
1 tsp black pepper
1½ tsp paprika
1 tsp dried thyme
1 tsp dried rosemary
2 tbsp Worcestershire sauce
1 bay leaf
For the mashed potato topping
1.5 kg potatoes, peeled and cut
4 tbsp butter
¾–1 cup warm milk
1 tsp salt
½ tsp black pepper
Optional topping (very recommended)
1 cup shredded cheddar cheese
INSTRUCTIONS
Prepare the potatoes
Boil potatoes in salted water until very tender, about 20 minutes
Drain well
Mash with butter, warm milk, salt, and pepper
Mash until creamy and smooth
Set aside
Make the meat filling
Heat oil in a large pan over medium heat
Add onions and cook until soft and golden
Add carrots and celery, cook 5 minutes
Add garlic and cook 30 seconds
Add ground beef and cook until browned, breaking it up well
Drain excess fat if needed
Stir in tomato paste and flour
Cook 2 minutes to remove raw flour taste
Slowly pour in beef stock while stirring
Add Worcestershire sauce, salt, pepper, paprika, thyme, rosemary, and bay leaf
Simmer uncovered 15–20 minutes until thick and rich
Stir in peas, remove bay leaf
Assemble
Preheat oven to 200°C
Spread meat mixture evenly in a large baking dish
Spoon mashed potatoes on top
Spread gently and create ridges with a fork
Sprinkle cheese on top if using
Bake
Bake for 25–30 minutes until bubbling and golden on top
Optional: broil 2–3 minutes for extra crispy peaks
REST 10 minutes before serving (worth it)
SERVING IDEAS
Serve with green beans, peas, or simple salad
Perfect with bread to soak up the gravy
STORAGE
Fridge: up to 4 days
Freezer: up to 3 months (bake straight from frozen, covered, then uncover to brown)