Ingredients

• 30ml/2 tbsp olive oil

• 1 onion, finely chopped

• 1 carrot, finely chopped

• 115g/4 oz mushrooms, chopped

• 500g/1 1/4 lb lean chuck steak, minced

• 300ml/1/2 pint brown veal stock or water

• 15g/1/2 oz plain flour

• 1 bay leaf

• 10-15ml/2-3 tsp Worcestershire sauce

• 15ml/1 tbsp tomato puree

• 675g/1 1/2 lb potatoes, boiled

• 25g/1 oz butter

• 45ml/3 tbsp hot milk

• 15ml/1 tbsp chopped fresh tarragon

• salt and ground black pepper

Serves 4

Method:

1. Heat the oil in a saucepan and cook the onion, carrot and mushrooms, stirring occasionally, until browned. Stir the beef into the pan and cook, stirring to break up the lumps, until lightly browned.

2. Blend a few spoonfuls of the stock or water with the flour, then stir into the pan. Stir in the remaining stock or water and bring to a simmer, stirring.

3. Add the bay leaf, Worcestershire sauce and tomato puree, then cover with a tight-fitting lid and cook very gently for 1 hour, stirring occasionally. Uncover towards the end of cooking to allow any excess liquid to evaporate, if necessary.

4. Preheat the oven to 190C. Gently heat the potatoes for a couple of minutes, then mash with the butter, milk and seasoning.

5. Add the tarragon to the minced and season to taste with salt and pepper, then pour into a pie dish. Cover the mince with an even layer of potato and mark the top with the prongs of a fork.

6. Bake for about 25 minutes, until golden brown.