Ingredients:

• 1lbs/450g lean beef mince
• 1 onion, diced finely
• 2 carrots, diced finely
• 2 tbsp peas frozen
• 3 mushrooms, sliced
• 6 broccoli florets
• 5 potatoes, cooked
• 2 tbsp low-fat milk
• pinch of salt & pepper
• Beef stock cube
• 275ml of water

Directions:

•  Preheat oven to 180°C (fan 160°C/gas mark 4).
• Place the minced beef in a frying pan.  Add a pinch of salt & pepper.
• Add the onion, carrots & mushrooms to the minced beef.
• Fry until meat is browned and drain off excess fat.
• Dissolve the stock cube in boiling water and add to the mince.
• Bring to boil, stirring continuously.
• Put the beef mixture into a casserole dish.
• Mash the potatoes and add a little milk.
• Spoon the mash potatoes smoothly on top of the beef mixture with a knife to form a pattern on top.
• Bake in the oven for 45 mins.