.3kg floury potatoes, we used Maris Piper, peeled and cut into chunks
75ml
milk
50g
butter, chopped
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. In a large, shallow casserole dish heat the oil over medium heat and cook the onion, celery and carrots for 10min, or until softened. Stir in the thyme leaves, garlic and tomato purée and cook for 2min, until fragrant.
Step 2Increase heat to high and add the beef mince, breaking it up with a wooden spoon. Cook until browned all over. Stir in the flour and cook for 1min. Crumble in the stock cube and stir in the Guinness and 250ml just-boiled water.
Step 3Bring to the boil, then reduce heat and simmer for 10min, stirring occasionally, until slightly thickened. Stir in the peas and plenty of seasoning and remove from the heat.
Step 4Preheat oven to 200°C (180°C fan) mark 6. Meanwhile, cook the potatoes in a pan of salted boiling water for 10min, or until tender. Drain and leave to steam dry for a few min. Return to the empty pan (off the heat) and add the milk, butter and plenty of seasoning. Mash until smooth.
Step 5Spoon the mash on top of the mince mixture and roughly smooth to level. Cook in the oven for 25-30min, or until the mash is golden and the filling is bubbling. Serve.
GH TIP
For a veggie version, swap the beef mince for a plant-based alternative (we like Linda McCartney’s Vegemince), and the beef stock cube for vegetable. Guinness is vegan, so no need to replace.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
