1. Over a high heat, in a large pan of salted water, boil the peeled and chopped potatoes for approximately 20 minutes. 2. Drain well, cover with a tea towel and set aside. 3. Meanwhile preheat the oven to 180c. 4. In a large pan and over a medium heat,sauté the onions in the oil, once onions are softened add the garlic and mushrooms and continue to cook for a further 5 minutes. 5. Increase the heat and add the minced beef, brown the meat by stirring frequently ensuring nothing burns. 6. Reduce heat slightly and add the stock cubes, water, Worcestershire sauce, tomato puree, Marmite and tomatoes. Mix well and continue to cook for 15 mins, stirring occasionally. 7. Using a large metal sieve drain the beef mixture, retaining the gravy to serve separately. 8. Place the beef mixture in a large casserole dish, stir in the frozen peas (optional) and season to taste, set aside. 9. In a small saucepan melt the butter and add the spring onion, sauté gently until the onions have softened and the butter has taken on the flavour of the onions. 10. With a potato masher or ricer mash the potato until smooth and creamy. 11. Stir in the onion butter mixture and 4oz of the grated cheese, mix well and season to taste. 12. Spoon the potato over the cooked beef and smooth with a pallet knife, run a fork over the smooth potato to decorate and garnish with the remaining cheese and some sliced tomato. 13. Reheat in the oven for 15 mins or until cheese topping is melting and golden. 14. Serve hot with retained gravy. ---------------------------------------------------------------------------
Nutrition
Ingredients
