Ingredients
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 large carrots, chopped
• 450gm extra-lean ground beef
• 2 tbsp Worcestershire sauce
• 2 tbsp no-salt-added tomato paste
• 2 tsp dried mixed herbs
• 1 cup fat-free, reduced salt beef stock
• 1 cup frozen peas
For the Topping
• 1kg potatoes, peeled and cut into pieces
• 1/2 cup low fat milk
• 1 tbsp light butter
Preparation
• In a large pot, heat olive oil on medium-low heat. Saute onions and carrots until softened. Turn up heat to medium-high and add beef; cook until no longer pink. Add Worcestershire sauce, tomato paste, herbs and broth. Reduce heat and simmer uncovered for 15 minutes. Add peas, then simmer 5 minutes more.
• Tip: If sauce seems too watery for your liking, combine 1 tsp of cornflour into water and stir into beef mixture.
• While sauce is simmering, bring a large pot of water to boil. Add potatoes, reduce heat to a simmer and cook until tender, about 15-20 minutes. Drain water. Add milk and light butter. Mash with a potato masher until smooth. Season if you like.
• Pour sauce into a 280mm x 180mm baking dish and allow to cool slightly. Top with potato. Optional: sprinkle with 1/3 cup reduced-fat cheese.
• Bake in a preheated 200c oven for 20-25 minutes