Method

Heat the oil or fat in a large saucepan.

Fry onion and garlic until soft.

Add mushrooms and continue to fry.

Add the tomato puree if using and mix in well

Add chopped beef, carrot and stir well.

Add enough water to the pan to allow the contents to move freely.

Heat through and add some beef and vegetable stock. I use any left over gravy as well.

Gently cook the mix until the beef is soft and the gravy taste.

Season with salt and pepper, add some Worcester sauce to taste.

If the gravy is pale add drops of gravy browning until its a rich colour.

Thicken the gravy with cornflour/beurre manie or a roux with fat from a roast.

The gravy needs to be quite thick to hold the potato and not boil out too much when reheated.

Pour the gravy into an ovenproof dish large enough to hold the potato on top of the meat.

Leave the meat to cool, best to chill for a while as it will hold the potato.

Make mash potato and spoon over the meat and swirl the top.

Bake for approximately 25 mins until the top is browning and meat is hot.