1 Ib (450g) of Lean minced beef
2 lb (900g) of Potatoes
1 tablespoon of Tomato Puree
1 tablespoon (2x15ml) (1fl.oz) of Worcestershire Sauce
1 large Onion
1 quarter pint (150ml) of Beef stock
2 tablespoons of Vegetable Oil
Salt
Freshly ground Pepper
2 teaspoons of dried mixed herbs
Quarter pint (150ml) of Milk
2 oz (60g) of butter
2 oz (60g) of grated cheese

Preheat the oven to (180°C), (350°F), (Gas Mark 4)

Peel and halve Potatoes, boil in lightly salted water until soft

Mash Potatoes add milk and butter to make potatoes light and fluffy

Season potatoes with salt to taste

Cover mashed potatoe to keep warm, set aside

Peel and slice onions

Put vegetable oil in a sausepan and heat, add onions and cook on
a moderate heat until soft and golden brown

Stir in tomato puree, herbs, pepper, and worcestershire sauce and stir

Add in the minced beef, continue stirring until mince begins to turn brown,
add in the stock and stir for 1/2 minutes

Transfer ingredients to an ovenproof dish, cover with the warm mashed potatoes

Run a fork over the top of the potatoes horizontally to create a pattern

Sprinke some grated cheese over top

Place in the centre of the oven and bake for 40-45 minutes, until golden brown
on top and hot through

Serving Suggestions:
Serve with Carrotts and Green Cabbage