1 onion, finely chopped
2 garlic cloves, finely chopped
500 g beef mince
100 g mushrooms, thinly sliced
1 carrot, grated
2 tsp paprika
1 x 400g tin of chopped tomatoes
2 tbsp tomato purée
2 tbsp Worcestershire sauce
350 ml beef stock
2 tbsp gravy powder
200 g frozen peas
1 Heat the oil in a large, deep frying pan over a medium heat. Add the onion and garlic and cook for 3-4 minutes until softened.
2 Add the mince to the pan and cook for five minutes, until browned, stirring with a wooden spoon to break up the mince.
3 Add the mushrooms, carrots and paprika and cook for one minute.
4 Pour in the tin of tomatoes, tomato purée, Worcestershire sauce and stock and bring to the boil. Reduce the heat to low and simmer for 20-25 minutes, stirring occasionally, or until the sauce has thickened. Season with black pepper.
5 Put the gravy powder in a cup and add two tablespoons of water. Stir to combine. Pour this into the saucepan, adding the peas at the same time, and stir for 3-4 minutes. Serve the savoury mince on top of a baked potato.