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For the filling

  • 1 tsp oil
  • 1 large onion chopped
  • 2 medium carrots chopped
  • 560g/ 11/4 lb minced beef
  • 400g / 14oz can of tomatoes
  • 290 ml/ 10fl oz stock (beef)
  • Worcester Sauce Buy
  • 1 bay leaf
  • Fresh thyme
  • 2 tbsp tomato puree
  • Salt & pepper

For the topping

  • 1 kg/ 2 lbs potatoes peeled & chopped
  • 75g/ 21/2 oz butter
  • 55ml / 2 fl oz milk
  • Grated cheese
  • Westmorland Chutney Buy


Make the filling

  1. Preheat the oven to 190C / 375F.
  2. Heat the oil in a large pan, add the carrot & onion and cook gently till soft, about 5-6 mins.
  3. Add the minced beef and stir to brown all over for about 3-4 mins.
  4. Stir in the tomatoes, puree, beef stock, bay leaf and thyme.
  5. Add a large dash of worcestershire sauce and season lightly.
  6. Cover and simmer gently for 30 minutes.

Make the topping

  1. Make the topping whilst the meat is cooking. Boil the potatoes until soft and drain them.
  2. Mash them with butter and milk, and season with salt and pepper, they should be light and fluffy.
  3. Add a handful of grated cheddar cheese and mix through the potato.

Bring it together

  1. Check the seasoning of the meat, then spoon it into an ovenproof dish. Top with the mash, add another sprinkle of cheese on the top, and seaons with a few grinds of black pepper.
  2. Put in the oven and bake for about 30 mins until the top is golden brown and all the cheese has melted.
  3. Serve with a generous helping of westmorland chutney.
Method Ingredients

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