Step 1

First make the potatoes for the thatch topping.

Step 2

Put the potatoes in a pot of lightly salted water and

Step 3

bring to the boil. Boil for 10 to 15 minutes until soft. Drain well

Step 4

and then return the potatoes to the pan. Shake the pan over the residual heat of the burner to dry them out a bit and then mash the potatoes well until smooth with some warm milk, and a knob of butter. Season to taste with salt and pepper and stir in the cheese. Set aside and keep warm.

Step 5

To make the filling, melt the butter in a skillet. Add the

Step 6

onion, celery, carrot and sweet. Cook, stirring frequently over medium low heat until softened and the onion is translucent. Stir in the flour. Slowly stir in the beef stock and bring to the boil.

Step 7

Cook, stirring constantly, until the mixture boils and thickens. Stir in the tomato puree, brown sauce, and summer savoury. Season to taste with salt and black pepper and then stir in the chopped beef.

Step 8

Pour this mixture into the bottom of a buttered 1/2 litre (3 cup) shallow baking dish. Sprinkle the frozen peas over top evenly.

Step 9

Spread the mashed potatoes on top tocover. Rough up the potato a bit with a fork. Brush with melted butter.

Step 10

Preheat the oven to 200*C/400*F/ gas mark Bake the casserole in the heated oven for 45 minutes until the potatoes are golden brown and the filling is bubbling. Let stand 15 minutes prior to serving. Serve hot with your favourite sides.