Shepherd's Pie

[Meat and Offal]

675g/1½lb minced beef

1 onion, finely chopped

1 carrot, finely chopped

1 stick celery, finely chopped

oil for frying

2 teaspoons plain flour

570ml/1 pint brown stock

1 bay leaf

1 teaspoon Worcestershire sauce (optional)

1 teaspoon tomato purée

salt and freshly ground black pepper

FOR THE TOPPING

900g/2lb mashed potato

butter

1. Fry half the mince in a large frying pan. Brown well all over. Remove with a slotted spoon and place in a saucepan. Brown remaining mince and place in the pan.

2. Fry onion, carrot and  celery in the frying pan until just beginning to brown. Tip off a little of the fat and place in the pan.

3. Add flour and cook for 30 seconds or until lightly browned.

4. Add the stock and slowly boil, stirring continuously.

5. Now add the bay leaf, Worcestershire sauce, tomato purée, salt and pepper. Mix with the browned mince.

6. Set the saucepan over a medium heat to simmer. Cover and cook for 45 minutes. Check every so often and add extra water if it becomes too dry.

7. Preheat oven to 200°C/400°F/Gas mark 6.

8. Remove bay leaf and tip the meat into a pie dish, reserving some of the liquid if it is very runny.

9. When slightly cooled, spread potato over the top.

10. Fork the surface to roughen it.

11. Place in the oven for 20-30 minutes or until the potato is brown and crusty.