For the meat layer
- 2 onion
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 500g lean minced beef, preferably organic
The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…
- 2 beef stock cubes
- 3 tbsp HP sauce
- 415g can reduced sugar and salt baked beans
For the topping
- 900g large potato
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 3 medium carrot
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- good splash skimmed milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 40g mature cheddar
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
- 4 small tomato
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- broccoli florets or peas, to serve (optional)
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
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.