1 tsp olive oil
1 large onion, chopped
2 large carrots cut into thin sticks
124g/4oz courgettes cut into thick sticks
400g/13oz tinned chopped tomatoes
300g/10oz lean minced beef, dry fried in a non-stick pan and drained of fat.
Salt and pepper
3 tbsp frozen peas
375g/12oz potatoes, peeled
3 tbsp fresh breadcrumbs


  1. Preheat the oven to 170 °C/325 °F/gas mark 3.
  2. Heat the oil gently and sauté the onion for 2 – 3 minutes.
  3. Add the carrots, courgettes and tomatoes and cook for a further 2 – 3 minutes.
  4. Remove from the pan and place in a bowl.
  5. Sauté the mince gently until browned and continue to cook.
  6. Season to taste, add the peas and leave on a low heat for 10 minutes.
  7. Meanwhile, boil and mash the potatoes.
  8. Place the meat in an ovenproof dish, spread the potato on top and sprinkle with the breadcrumbs.
  9. Cook in the oven for 50 – 60 minutes.