- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 large onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic cloves, chopped
- 1 small carrot, chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- pinch of cayenne pepper
- 10 cardamom pods, green pods discarded and black seeds ground
- 10 cloves, ground
The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…
- 2 tsp cinnamon
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- 500g lean beef mince
- 1 tbsp tomato purée
- 500ml beef or chicken stock
- 1kg floury potatoes, such as Maris Piper
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 400g can chickpeas
- 75g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 4 tbsp milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 3 tsp za'atar (a mix of Middle Eastern herbs and spices, often made with marjoram, oregano, ground sumac, cumin and sesame seeds)
- 200g frozen peas
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- small pack parsley, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Heat oven to 200C/180C fan/gas 6. Heat the oil in a large saucepan and add the onion, garlic, carrot, spices and a pinch of salt. Cover and cook for 10-15 mins on a low heat until softened. If the onion starts to brown, add a splash of water.
Meanwhile, cook the mince in a large frying pan until brown and starting to caramelise. Stir the beef in with the onion, add the tomato purée and stock, and simmer for 30 mins until most of the stock has been absorbed.
While the beef is cooking, peel and cut the potatoes into chunks. Tip into a saucepan and cover with cold salted water. Bring to the boil, then turn down and simmer for 20 mins. Drain the potatoes and mash together with the chickpeas, butter, milk and za’atar.
Stir the peas into the mince and simmer for 2 more mins, then take off the heat and stir in the chopped parsley. Divide between 4 small freezer-proof pie dishes. Top each with mashed potato and rough up the top with a fork.
If serving straight away, put the pies on a baking tray and cook in the oven for 30 mins. To freeze, leave the pies to cool completely, then wrap well in cling film and foil. To cook from frozen, put the pies on a baking tray in a cold oven, turn to 160C/140C fan/gas 3 and cook for 1 hr-1 hr 20 mins until piping hot.