1tbsp olive oil
1 onion, finely chopped
3 garlic cloves, crushed
750g beef mince
2tbsp plain flour
1 celery stalk, finely chopped
1 medium carrot, finely chopped
2tbsp Worcestershire sauce
4½tbsp tomato purée
250ml hot beef stock
Salt and freshly ground black pepper
1kg potatoes, peeled and chopped
60g butter, chopped
5tbsp milk
120g Cheddar, roughly grated
Small handful of fresh parsley, finely chopped, to garnish (optional)
1 Heat the oil in a 4.5ltr slow cooker set on the high setting. Cook the onion and garlic for 5min, stirring, until softened. Add the beef mince and cook, stirring to break up any lumps, for 5min, or until browned.
2 Stir in the flour, then add the celery, carrot, Worcestershire sauce, tomato purée and stock. Cook, covered, on low, for 3hr until well cooked and thickened. Season with salt and pepper.
3 Meanwhile, cook the potatoes in a large saucepan of lightly salted boiling water for 15min or until tender. Drain. Mash until smooth. Mix in the butter and milk and season to taste.
4 Preheat the grill to high. Transfer the beef mixture to a large ovenproof dish. Top with the mashed potato and sprinkle with the cheese. Cook under the grill for 5min or until the cheese has melted and the potato is hot. Serve garnished with the parsley, if using.
Add a handful of frozen peas to the beef mixture in the last 15min of cooking in Step 2.