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For the mash:
- Heat one tablespoon of oil in a large saucepan over a medium-high heat and cook the mince until browned with no pink bits remaining. Remove from the pan and set aside. Put the remaining oil into the same pan over a low heat and cook the onion, carrots and celery for 15-20 minutes until soft.
- Add the garlic, flour, tomato purée and curry powder. Turn the heat to medium-high and cook for 2-3 minutes, stirring, then return the beef to the pan.
- Add the stock, Worcestershire sauce and herbs. Bring to a simmer and cook, uncovered, for 45 minutes until the gravy is thick. Season well, then add the peas and cook for two minutes. Discard the bay leaves and thyme stalks.
- Meanwhile, make the mash. In a large saucepan, cover the potatoes in salted cold water, bring to the boil and simmer until tender. Drain well, then return to the pan and steam dry for 1-2 minutes. Mash well with the milk and butter, then season with some salt and pepper.
- Spoon the meat and gravy into an ovenproof dish and carefully spoon over the mash to cover. Brush with the beaten egg.
- Preheat the oven to 220˚C/200˚C fan/gas mark 7 and cook for 25-30 minutes or until the topping is golden and the pie is bubbling around the edges.
Per serving: 556kcals, 18.2g fat (6.6g saturated), 51.7g carbs, 9.2g sugars, 46.1g protein, 9.3g fibre, 0.657g sodium
MAKE IT YOURS:
Try topping with sweet potato mash for something different!
IrishBeefDinnerFreezer-friendlyDinnerHigh-proteinKidsFamily mealsCuisinesBudget mealsComfort foodMake it Healthy
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1 months, 30 days ago
I used quorn mince instead of beef mince and it tasted just as yummy!