Savoury beef and vegetables under a golden mashed-potato lid

≈ $4.57/serving$4.64at the cheapest of your stores this week · 9 ingredients on sale

Ingredients

• ground beef450 g
• russet potato3 large
• carrot2 ea
• yellow onion1 ea
• frozen peas1 cup
• beef stock1 cup
• all purpose flour2 tbsp
• worcestershire sauce1 tbsp
• butter3 tbsp
• whole milk1/4 cup

Method

1Boil the potatoes

• •Heat the oven to 400F.
• •Peel the potatoes and cut them into 1 inch chunks.
• •Add the potatoes to a pot of cold salted water and bring to a boil.
• •Cook 12 to 15 minutes until a fork slides in easily.
• •Drain well.

2Cook the filling

• •Meanwhile, finely dice the onion and the carrots.
• •Heat 1 tbsp oil in a large oven-safe pan over medium-high heat.
• •Add the ground beef and cook 5 minutes, breaking it up with a spoon, until browned.
• •Add the onion and carrots and cook 4 minutes until softened.
• •Sprinkle in the flour and stir 1 minute.
• •Pour in the beef stock and worcestershire sauce and simmer 3 minutes until the gravy thickens.
• •Stir in the peas and season to taste with salt and pepper.

3Mash

• •Mash the drained potatoes with the butter and milk until smooth.
• •Season the mash to taste with salt.

4Bake

• •Spread the mash over the filling and rough up the top with a fork.
• •Bake 20 minutes until the peaks are golden and the gravy bubbles at the edges.

5Plate

• •Rest 5 minutes so the filling sets.
• •Scoop generous portions onto two plates.