Step 1

Preheat oven to 200C.

Step 2

To make the mash, place the potatoes in a large pot of cold water, bring to the boil and cook for about 10 - 15 minutes until softened.

Step 3

Meanwhile, make the meat sauce. Heat 1 tbs of olive oil in a large heavy-based stockpot or deep frying pan over a high heat and add in the half the mince cook until brown. Set aside and then cook the remaining mince and set aside once browned. Turn the pan down to medium, add in the remaining olive oil and add in the onion, garlic and carrot and saute until the onions begin to soften. Add in the mushrooms and cook until they begin to soften.

Step 4

Return the mince to the pan and add in 1 tsp thyme, Worcestershire sauce, beans, beef stock and peas. Mix well and season with a good amount of salt and pepper. Cook for about 10 - 15 minutes until the sauce begins to thicken.

Step 5

Once the potatoes are tender, drain and add in the butter and begin to mash. Add in the milk gradually. Continue to mash until it’s creamy then season with salt and pepper and set aside.

Step 6

Spoon the meat mix into a large deep ovenproof dish and top with the mash. Sprinkle over the remaining thyme and bake for 20 - 30 minutes until golden and bubbling.