Step 1

Preheat the oven to 190C/170C Fan/Gas 5.

Step 2

Heat the oil in a large frying pan set over a high heat. Add the beef and cook for 4–5 minutes, stirring occasionally, until the beef is browned all over.

Step 3

Tip the beef into a bowl, then add the onion to the pan and reduce the heat to medium. Cook for 3–4 minutes until just softening. Add the garlic and cook for 1 minute.

Step 4

Add the dried thyme and tomato purée and stir well. Return the browned beef to the pan and mix together.

Step 5

Add the stock, Worcestershire sauce and carrots, stir well and bring to a simmer. Cover and cook for 20 minutes.

Step 6

Meanwhile, put the potatoes in a large saucepan, cover with cold water, season with salt and bring to the boil. Simmer for 15–18 minutes, or until tender.

Step 7

Drain the potatoes and return to the saucepan. Mash until smooth, then stir in the milk, butter and pepper and beat until smooth.

Step 8

Add the baked beans to the mince and stir well. Tip into a medium ovenproof dish. And spoon the mashed potato over the top so that it covers the meat. (Don’t flatten it too much).

Step 9

Bake for 30 minutes until golden brown and bubbling.