PREP + COOK TIME 1 HOUR 30 MINUTES
2 teaspoons olive oil
1kg beef mince
1 medium brown onion (150g), chopped finely
1 medium carrot (120g), sliced finely
1 trimmed celery stalk (100g), sliced finely
1 tablespoon chopped fresh thyme leaves
250ml (1 cup) beef stock
1 tablespoon worcestershire sauce
70g (¼ cup) tomato paste
400g can diced tomatoes
60g (½ cup) frozen peas
2 tablespoons grated cheddar
thyme sprigs, extra, to serve
6 medium potatoes (1.2kg), chopped coarsely
60ml (¼ cup) milk
1 Preheat oven to 180°C/160°C fan.
2 Heat oil in a large saucepan over high heat; cook mince and onion, stirring, 5 minutes or until browned.
3 Add carrot, celery, thyme, stock, sauce, paste and tomatoes; simmer, uncovered, 30 minutes or until carrot is tender. Add peas; cook 10 minutes until peas are tender and liquid has thickened.
4 Meanwhile, make potato topping.
5 Spoon beef mixture into a 2.5-litre (10-cup) ovenproof dish. Spread potato topping over beef mixture; sprinkle with cheese. Bake, uncovered, for 30 minutes or until pie is heated through and topping is golden.
Serve sprinkled with extra thyme.
Boil, steam or microwave potatoes until tender; drain. Mash potato with butter and milk.