Instructions

1. Fry beef in 1 tbsp oil over a medium heat for 7-8 minutes until well browned
2. Meanwhile, put potatoes in a small pot, cover with water and season well with salt and cook (15-20 minutes)
3. Once the beef is well browned, add the carrots, onions, thyme and garlic and cook for 2 minutes
4. Pre heat oven to 180 celsius (360 fahrenheit)
5. Add the flour, mix well and cook for 30 seconds
6. Add the tomato purée, beef broth and worcestershire sauce and simmer for a few minutes until thickened
7. Whilst beef is cooking, drain the cooked potatoes and mash with the butter and milk and season to taste with salt and pepper
8. Once the beef sauce has reduced and thickened, add the peas, mix well then adjust seasoning to taste
9. Pour the beef into a small, deep baking dish
10. Spread the potato on top of the mince. Once smooth, use a fork and scrape the top of the pie as this will create extra texture
11. Cook in the oven for 25-30 minutes or until the potato is crispy.

NOTES

• The mash potato needs to be smooth, not too thick otherwise it won’t spread well! You can add more milk as needed.
• You can add extra Worcestershire sauce when adjusting the seasoning before baking
• You could use concentrated tomato paste instead, just use less!
• Ideally, leave the pie for 15 minutes before serving as the sauce will thicken more
• If you have extra portions, you can store them in the fridge and eat within 4 days or freeze them and eat within a month!

About Ismaeel Razavi

A chef by trade and traveller at heart. I first arrived in Mexico in 2012 and have been here since! I’m now dedicating my time to learning more about the gastronomy so I can continue sharing Mexico’s food and traditions with the world.