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It's that time of year again… winter is coming! This week we have a hearty staple that everyone will enjoy. Full of vegetables and a tasty mince, this recipe is a great weeknight dinner, and is awesome leftovers for lunch the next day. If you are vegetarian try subbing the mince out for lentils for an equally delicious meal.

Ingredients 

• Cheese 
• Salt
• Pepper 
• Oil

Mince

• 1 large onion (diced) 
• 1 carrot (grated)
• 1 cup celery (diced)
• 3 cloves garlic (finely chopped) 
• 1 cup frozen peas (add extra if you’re a big fan of peas!)
• 2 Tbsp tomato paste 
• 500 g beef mince 
• 1 tsp dried rosemary 
• 1 tsp dried thyme 
• 1 tsp dried oregano
• 1 cup beef stock
• 1 Tbsp Worcestershire sauce
• 2 tsp dijon mustard 
• 1 Tbsp corn flour

Potato Top 

• 4 medium potatoes (diced)  
• 2 garlic cloves (whole, peeled)
• 50 g butter or a splash of milk

Method

1. Begin by bringing a large pot of water to the boil. Once boiling, add a large pinch of salt and the diced potato and garlic. Cook for 10-15 mins until the potato is tender. From here, remove from heat, drain, add the butter/milk and mash until smooth. Place aside.
2. While the potato is cooking, start on the mince by placing a large pan over medium heat. Pour a small amount of oil to the pan once heated and then add the onion, carrot and celery. Cook for 10 mins until soft.
3. Add the garlic and tomato paste, and stir through the vegetables until mixed through. Cook for 3 mins until fragrant.
4. Add the mince, rosemary, thyme, oregano, salt and pepper. Stir and break up the mince until mixed through and cook for 10 mins stirring occasionally.
5. From here add the beef stock, Worcestershire sauce and dijon mustard. Reduce the heat to low and simmer for 10 mins.
6. Preheat the oven to 180 degrees.
7. Stir through the frozen peas, and sprinkle the cornflour over the mince. Stir in until combined. Cook for a further 5 mins until the sauce has thickened and peas are just cooked. 
8. In a large oven dish, layer the mince on the bottom, top with mash potato, season with salt and pepper, then grate a generous layer of cheese on top.
9. Bake uncovered for 30 mins or until the cheese is golden and bubbling. Set aside and let it cool for 10 mins.

Enjoy! Serve with a fresh salad or garlic bread and slather it in tomato sauce!