The key is in its simplicity: good-quality beef, fantastic mashed potato, cooked with care and attention, and fresh peas.
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
Preheat the oven to 190°C
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.
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.
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.
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.