Instructions

1. Peel and dice the potatoes, then put them a pan of water. Add some salt and the rosemary sprig, then bring to the boil. Turn down the heat and simmer for 15-20 minutes, until the potatoes are tender. Drain the potatoes and discard the rosemary. Put the potatoes back into the pan, add cubes of butter and mash until you get a thick, textured mash (it shouldn’t be thin and totally smooth)! Add more butter, if needed. Season with salt and pepper. Keep warm under cover.
2. Meanwhile, roughly chop the veggies. Heat the oil in a large frying pan and gently sauté the carrot and leek for 10 minutes (under cover). Add the mushrooms, garlic and oregano. Put the lid on and gently cook for another 10 minutes until the veggies are tender. Add the peas and beef, then crumble the stock cube in and add a small cup of water. Bring to the boil, then let it bubble until you get a thick, reduced sauce. You might need to add some corn flour to speed this up.
3. Turn on your oven, setting the temperature to 190°C.
4. Spoon the beef and vegetable mixture into a deep pie dish. Top it with the mash, spreading it out evenly to cover the filling completely. Using a fork, make some wavy marks on the surface.
5. Put the dish in the oven and bake for 25-30 minutes, until the mash is golden and the top is crispy.