This hearty family favourite is the ultimate comforting main, featuring rich beef mince, gorgeous root veggies and a crispy grated potato topping.
- Put the potatoes in a large pan of water. Bring to the boil, and then parboil for 15 mins. Drain well. Loosely wrap in a clean tea towel to dry and cool a little. When the potatoes are cool enough to handle, peel the skins and coarsely grate into a bowl.
- Meanwhile, heat the oil in a large frying pan. Chop all the veg and add to the pan along with the oregano and garlic. Gently cook for 10-15 mins, until softened. Remove to a bowl until needed. Return the pan to the heat and add the mince. Brown, over a high heat, breaking it up with a wooden spoon. Stir in the flour and cook for 2 mins more.
- Tip the cooked veg back into the pan and add the stock cube, Worcestershire sauce and 500ml water. Bring to the boil, then reduce the heat and simmer for 40 mins. Season to taste.
- Put the mince mixture in a large baking dish. Scatter over the potato, brush with the butter and season. Bake for 25 mins, until bubbling and golden. Serve with buttered greens, if you like.
Freezing and defrosting guidelines
Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To re-heat: Loosely cover with foil and bake until dish is thoroughly heated through. Re-heat until piping hot.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.