A humble but satisfying shepherd's pie is a family classic. It also freezes very well.
Finely chop the white onion and carrots. Peel and chop the potato. Set aside.
Heat the oil in a large saucepan on medium heat. Soften the onion and carrots in the pan for 5 minutes.
Turn up the heat to high and add the mince. Break up and brown off the mince and add the tomato puree, Worcester sauce, and soy sauce, stirring through. Cook for 3 minutes.
Crumble in the stock cube and add about 500ml of warm water. Bring to the boil and then turn down the heat to a simmer. Cover and cook for 30 minutes, uncovering halfway. Add the frozen peas for the last 5 minutes of cooking.
Meanwhile, preheat the oven to 180℃. Boil the potatoes in salted water for 15 minutes. Drain the water and mash with butter, milk, salt, and pepper.
Taste and season the mince mixture and transfer to an ovenproof dish. Top with the mash and ruffle the surface with a fork. At this stage, the pie can be frozen.
Bake for 25 minutes until the pie’s surface turns golden brown.