The key is in its simplicity: good-quality beef, fantastic mashed potato, cooked with care and attention, and fresh peas.

 

Serves 4

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Ingredients

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1kg charlotte potatoes, peeled and chopped

1 tbsp olive oil

600g lean beef mince, free-range organic

4 ladles of mixed veg soup

Salt and pepper

300g salted butter, cut into cubes

warm milk, to taste​

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Method

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Preheat the oven to 190°C

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Heat a large sauté pan until hot. Add the olive oil and fry the beef until just browned.

 

Add the   mixed veg soup   you may need a little more or less depending on how much sauce you like. Cook for 10 minutes until the beef is tender and the sauce has thickened a little. Tip the mince into a baking dish and season to taste with salt and pepper.

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Meanwhile, make the mash. Run the cut up potatoes under cold water to wash off surface starch. In a large saucepan, cover the potatoes in cold water, bring to the boil and simmer until tender.

Drain the potatoes and run them under cold water until completely cool.

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Tip the potatoes into a ricer and rice the potatoes over a bowl containing the butter. Add in a little warm milk, salt and pepper to taste.

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Spoon the mash over the top of the mince, fluffing the top with a fork. If you're making this to freeze, cover in clingfilm and place in the freezer. Otherwise, place in the oven for 10–15 minutes, until the mash is golden-brown and piping hot throughout.

 

Serve with carrots and peas.