A great dish for the end of the day.


  • 2 onions (peeled and diced)
  • 2 large carrots (peeled and diced)
  • 2 tblsp olive oil
  • 50 g butter
  • sprigs thyme
  • 500 g minced lamb or beef
  • 1 tblsp tomato puree
  • 1 tblsp ketchup
  • 2 tblsp worcestershire sauce
  • 1 l beef or chicken stock
  • 250 g frozen peas
  • 500 g (to 600) potatoes (peeled and cut into chunks)
  • 120 ml milk
  • 100 g butter
  • 2 egg yolks


  • Sauté the onions and carrots with the olive oil and butter, until just staring to colour. Add the thyme and beef.
  • Turn up the heat and brown the beef.
  • Add in remaining ingredients up until the stock.
  • Cook for 20 minutes until the liquid has reduced.
  • Season and allow to cool down.
  • Add the peas and then transfer to an oven-proof dish.
  • Cook the potatoes until tender and milk with the remaining ingredients.
  • Top the meat mixture and spread the potatoes on top.
  • Cook in an oven (190°C) until the topping is golden brown.
  • Allow to rest for 10 minutes before serving.

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