Start the filling. Preheat the
grill to high. Heat the oil in a large
saucepan until very hot. Tip in the
mince (watch out, it will spit at first)
followed by the mushrooms. Cook
over a high heat for about 5 minutes, breaking up the mince with a wooden spoon, until there
are no pink bits left. Don’t worry about the juice that comes from the mince and mushrooms, this all adds to the flavour.
Finish the filling. Add the tomatoes, Worcestershire sauce and crumbled stock cube. Simmer for about 20 minutes until the mixture has thickened. You may not need to season, as the stock is usually salty, but taste and see.
Grill in the dish. Transfer to
a shallow flameproof dish and
scatter the Bacon Brunch on top.
Grill for about 10 minutes until the
potato topping is golden and crispy.
Serve with broccoli or beans.