Directions

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1. Gather all of your ingredients together before you start.

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1. Bring a large pan of salted water to the boil.

2. Add potatoes and cook for 15–20 minutes until tender.

3. Drain well and allow to steam dry.

4. Mash with butter and milk until smooth.

5. Season to taste and set aside.

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1. Heat olive oil in a large pan over medium heat.

2. Add onion and carrot and cook for 5 minutes until softened.

3. Increase heat and add beef mince. Brown fully.

4. Stir in Revolution seasoning and tomato purée.

5. Sprinkle over flour and cook for 1 minute.

6. Gradually add beef stock, stirring continuously.

7. Simmer for 10–15 minutes until thickened.

8. Stir in peas and cook for 2 minutes.

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1. Preheat oven to 200°C.

2. Spoon beef mixture into an ovenproof dish.

3. Spread mashed potato evenly over the top.

4. Rough up the surface with a fork for texture.

5. Bake for 20–25 minutes until golden.

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1. The mash should be golden with lightly crisp ridges. The filling should bubble gently at the edges and be thick rather than runny. A spoon inserted into the centre should reveal piping hot filling throughout.

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1. Serve with buttered green beans or peas. Add extra black pepper over the mash for warmth. Leftovers taste even better the next day.