1 small onion, peeled and finely chopped
2 carrots, peeled and diced
¼ of a small swede, peeled and diced
2 parsnips, peeled and diced
500g minced beef
salt & pepper
250 ml beef stock
100g frozen peas
1 kg potatoes, peeled
herbs to flavour
Preheat oven to 180c/350f/gas mark 4.
Heat a large saucepan over medium heat and put in splash of olive oil. Put in onion, carrots, swede, parsnips and herbs. Cook gently with lid on until soft.
Turn up the heat and crumble in mince. Fry until brown. Season well and add stock. Bring to boil. Simmer for ½ hour before stirring in the peas.
Oil potatoes until soft, drain and mash with the butter. Season.
Tip mince & vegs into dish. Cover with mashed potato. Bake in preheated oven for 25 mins.