• 1 tablespoon olive oil
  • 500g lean steak mince
  • 1 beef stock cube
  • ¼ teaspoon thyme
  • 200g carrots, peeled and chopped
  • 1 onion, peeled and chopped
  • 100ml Heinz tomato ketchup
  • 2 tablespoons Worcestershire sauce
  • 700-800g Maris Piper potatoes, peeled and cut into chunks
  • 100ml semi skimmed milk
  • 1 teaspoon Dijon mustard
  • 100g be good to yourself white cheese
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon cornflour


  1. 1

    Preheat the oven to 200ºC, fan 180ºC, gas mark 6.

  2. 2

    Heat the oil in a frying pan and brown the mince. Add 400ml water, then crumble in the beef stock cube, add the thyme and simmer for 10 minutes, stirring occasionally.

  3. 3

    Add the chopped carrots and onion, and continue cooking for a further 15 minutes, or until the mince is tender. Stir in the tomato ketchup and Worcestershire sauce, then simmer for 10 minutes, stirring occasionally.

  4. 4

    Meanwhile, cook the potatoes in boiling water until soft (10-15 minutes). Drain and mash with the milk, mustard and grated cheese, reserving a third of the cheese. Season to taste.

  5. 5

    Add the cornflour to a little water and mix into the mince to thicken slightly, then season with salt and freshly ground black pepper.

  6. 6

    Spoon the mince and vegetables into an ovenproof dish. Top with the mashed potato and sprinkle with the remaining cheese. Cook for 15-20 minutes or until the potato is golden.

  7. 7

    Serve with peas for a hearty dinner.

Nutritional Details

Each serving provides
  • Energy 2060kj 492kcal 25%
  • Fat 17.6g 25%
  • Saturates 7.2g 36%
  • Sugars 14.1g 16%
  • Salt 2.2g 37%

% of the Reference Intakes

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