Heat oven to 200C/fan 180C/gas 6.
Halve the onions on the chopping board using
the sharp knife. Peel off the skins, then thinly
slice the onions. Heat oil in a large frying pan,
add the onions (take care the oil doesn’t spit),
then fry them until golden, stirring occasionally.
Add the mince, breaking up the block of
meat with the wooden spoon until it looks like
crumbs. Pour in a mug of water, crumble in the
stock cubes, then measure in the HP sauce. Cover
the pan and simmer on a low heat for 10 mins,
stirring every now and then.
Put a large pan of salted water
on the hob to boil and cover with the
lid. Peel the skin off the potatoes with a
vegetable peeler, then cut into quarters
on the chopping board. Trim the ends
from the carrots, peel, then thickly slice.
When the water is boiling, add the
potatoes and carrots (an adult should do it as
the water will splash). Cover and simmer for
20 mins until the potatoes are soft when you
stick a knife in. Drain, return to the pan with
the butter and milk, then mash until smooth
with an electric whisk or potato masher.
Stir the beans into the meat mixture, simmer
for a few mins, then spoon the mixture into 4 mini
pie dishes. Spoon the mash on top and spread over
the filling, right to the edges of the dish so none of
the layer below shows.
Put pie dishes on a baking tray. Grate
cheese, sprinkle on top, then cut tomatoes
into wedges and arrange on top. Carefully
put the pies in the oven using oven gloves.
Bake for 35 mins or until tops are golden.
Let pies cool a little before eating as they
will be very hot. Serve with broccoli or peas.