- 450g minced organic, grass-fed beef
- 2 medium carrots, finely chopped
- 1 large white onion, finely chopped
- 1 tsp minced garlic
- 1 tbsp tomato paste
- 1 tsp worcestershire sauce
- a small handful fresh parsley, finely chopped
- 2 medium sweet potatoes
- 1 tbsp mayonnaise
- 1 cup grated cheddar
In a large saucepan warm the olive oil over medium-low heat and add the onion, carrots and garlic. Gently fry for 10 minutes until softened.
Add the minced beef, breaking up the larger chunks and turn the heat up slightly so it browns.
Stir in the tomato paste, Worcestershire sauce, parsley, salt and a generous hit of black pepper.
Simmer until the meat is tender. Transfer to a pie dish.
Peel and dice the potatoes. Put them in a saucepan with a pinch of salt, cover with water and bring to a boil.
Boil the potatoes for 20 minutes or until tender.
When ready drain them off, add the butter, mayo and half of the cheese. Mash thoroughly until a creamy, smooth texture.
Spoon the mixture onto the meat base, taking care to ensure it is evenly spread. Sprinkle over the remaining half of the cheese and put under the grill for about 10 minutes until the topping browns.