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Heat a heavy-based saucepan with the dripping or oil.
Add the mince & cook over high heat until nicely browned.
Add the thyme & diced vegetables & carry on cooking for a further 5 minutes.
Add the tomato puree & relish then the stock & simmer for 45 minutes.
Thicken with a little corn flour & season to taste.
Place the mince into an ovenproof pie dish & leave to one side to cool.
Note: this can be done in advance ready to top & bake when your guests arrive.
Make the mashed potato by boiling the potatoes in lightly salted water for 20 minutes or until tender then drain & mash until smooth then add the butter & a splash of milk.
Carefully spread or pipe the mashed potato over the mince to fully cover.
Scatter the breadcrumbs over the potato topping then grate a generous layer of cheese on top.
Bake in a preheated oven 200°C/180°C fan /gas 6 for 45 minutes or until the crust is golden brown & the mince piping hot.
Serve with garden peas & f&co brown sauce.