Carrot Topped Beef Pie

450g Lean ground beef
675g Potatoes (floury)
½ pint Beef stock
25g Butter
1 Onion, chopped
1 Garlic clove, crushed
1 Celery stick, chopped
2 Carrots, diced
1 tbsp Plain flour
2 tbsp Tomato puree
3 tbsp Chopped fresh parsley
1 tbsp Worcestershire sauce
3 tbsp Skimmed milk
Salt and pepper

1 - Dry fry the beef in a large pan set over a high heat for 3-4 minutes or until sealed. Add the onion and garlic and cook for a further 5 minutes, stirring.

2 - Add the flour and cook for 1 minute. Gradually blend in the beef stock and tomato puree. Stir in the celery, Worcestershire sauce and 1 tbsp of the parsley. Season to taste.

3 - Bring the mixture to the boil, then reduce the heat and simmer for 20-25 minutes. Spoon the mixture into a oven dish.

4 - Meanwhile cook the potatoes and carrots in a saucepan of boiling water for 10 minutes. Drain and mash them together.

5 - Stir the butter, milk and the remaining parsley into the potato and carrot mixture and season with salt and pepper to taste. Spoon the potato on top of the beef mixture to cover it completely.

6 - Cook the carrot-topped beef pie in a pre-heated oven for 45 minutes on 190C/375F/GM5. Serve piping hot.