1 Large Onion
2-3 large carrots, diced.
500g Mince Beef
Worcestershire sauce
2 tbl tomato puree
1tsp sugar
1 tsp salt
1 tsp white pepper
corn-flour to thicken
2-3 large potatoes (bakers, or something floury)
Fry 1 large onion, medium diced. (whilst frying onions, peel the potatoes.) once softened and browned,
Add 500g minced beef. keep the beef and onions moving whilst the beef cooks (it helps break up the bigger bits of beef). Once all cooked through, and browned a little, add enough water to nearly cover the beef and onion. Add the carrots.
Add 2 tablespoons of tomato puree 6-8 glugs of Worcestershire sauce (loads), 1 tsp white pepper, 1 tsp sugar, 1tsp salt.
Let it simmer for a few minutes, and taste for seasoning- add salt, sugar, worcestershire sauce or pasata to taste. Simmer for 15-30 minutes, until the carrots are well cooked and thicken with cornflour to make gravy. (Add a little water when cooking if it looks like it’s getting too dry and sticky)
Boil and mash the potatoes
Make the pie, and brush with butter.
If the pie is still warm, then bake it in the hottest oven you can until the potato crisps
If making ahead, cook from cold at 180c for 30 mins