There are many variations of this recipe, some with veg in, some just meat, some people add baked beans or tinned tomatoes. This is how I like it!
- 2 onions
- 3 carrots
- 1 clove garlic
- 1 tablespoon vegetable oil
- 500 g minced beef
- 3 tablespoons beef gravy granules
- 1 tablespoon ketchup
- 200 mL water
- Salt and pepper
- 6 long runner beans, topped, tailed and sliced
- 500 g potatoes - peeled
- Butter for mashing
- Milk for mashing
- Strong cheddar cheese for grating on top
- 1 leek
Preheat the oven to 200C.
Whilst the spuds are cooking, heat the oil in a large pan on a medium-high heat, then fry the chopped onions and garlic for 2 minutes, then add the peeled chopped carrots and fry for another 2 minutes.
Now add the minced beef, and cook until browned. Sprinkle on the gravy granules and mix around well. There will be plenty of juices from the meat to mix this in with. Add in the water and stir well. Reduce the heat to medium-low and simmer for 10-15 minutes, adding the sliced beans just before turning off the heat. The sauce should look juicy yet thick, if not then reduce for a further few minutes. Add salt and pepper to taste, you may not need much salt if the gravy granules you used were already salted.
Pour into a baking dish like this:
Bake in the oven for 15-20 minutes, until the cheese is melted and the leeks start to brown.
Serve straight away, no vegetables needed on the side since they are all in the pie. There should be enough for 4 people, but this will keep well in the fridge or freezer as well if you can't eat the whole lot in one sitting.