1 tablespoon olive oil
1 large onion, chopped
1 clove garlic, crushed
2 medium carrots, chopped
500g beef mince
1 (400g) tin chopped tomatoes
2 tablespoons tomato purée
300ml beef stock
1 teaspoon dried mixed herbs
dash Worcestershire sauce
salt and freshly ground black pepper to taste

For the topping
1kg potatoes, peeled and diced
2 teaspoons Dijon mustard
75g butter
4 tablespoons milk

1 tablespoon olive oil 1 large onion, chopped 1 clove garlic, crushed 2 medium carrots, chopped 500 g beef mince 1 (400g) tin chopped tomatoes 2 tablespoons tomato purée 300 ml beef stock 1 teaspoon dried mixed herbs 1 kg potatoes, peeled and diced 2 teaspoons Dijon mustard 75 g butter 4 tablespoons milk

Preheat the oven to 190 C / Gas mark 5.
Heat the oil in a large frying pan over medium high heat. Add the onion, garlic and carrot and cook over a medium heat until soft. Add the mince and cook to brown.
Add the tinned tomatoes, purée, beef stock, mixed herbs and Worcestershire sauce. Season to taste with salt and pepper. Cover and simmer for 30 minutes.
Meanwhile, boil the potatoes in water until soft. Drain and mash with the mustard, butter and milk. Season with salt and pepper to taste.
Spoon the mince mixture into a casserole dish. Top with the mash and bake for 30 minutes until golden brown.