Beef Shepherd's Pie

Ingredients

• 2 medium to large potatoes, peeled and chopped
• A pinch of salt
• 200g minced beef
• 1 onion, chopped
• 1 carrot, chopped
• 1 mug peas
• 1 tablespoon tomato puree
• 1 tablespoon beef or vegetable stock granules
• 1 tablespoon worcester sauce
• 1 tablespoon flour
• 1 tablespoon approx butter or low fat spread
• 2 tablespoons approx milk

• Procedure
• Put the potatoes on to boil in salted water.
  Heat a pan that can be used on a hotplate and under the grill.
  Cook the meat with the onion, breaking the meat up with a wooden spoon, until the meat has browned.
  Add the carrot, peas, tomato puree, stock granules and worcester sauce, stir to mix and add just enough water to keep the mixture in the pan liquid.
  Put a lid on the pan and cook for 5 minutes approx.
  Sprinkle the flour over the mixture in the pan and stir to combine. Continue to cook for about two minutes, stirring from time to time.
  Gradually pour about half a mug of water from the potato pan into the meat mixture and stir carefully. The liquid will thicken to make a 'gravy'.
  When the potatoes are cooked, mash with a little butter or low fat spread, and milk.
  Spoon the mashed potato over the meat in the pan.
  While everything in the pan is still hot, put it under the grill to brown.