peel and quarter 4 baking potatoes and boil in salted water until tender
Meanwhile, heat 1 tbspoon of olive oil in a pan and fry 2 onions, peeled and diced, until tender. Add the beef mince and cook, stiring. Once cooked through, season with salt and pepper and add 250 ml of beef stock, made with the one cube.
Drain and mash the potatoes, adding one tbspoon mustard(optional) and 100ml semi skimmed milk. Place the mince mixture in an ovenproof dish, cover with mash and cook in the oven for 20 mins until the pie is piping hot throughout and the top is golden.
Meanwhile, steam 2 courgettes, sliced, and serve alongside the pie
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