Nikki's Shepherds Pie

My wife Nikki is a fabulous cook and this is her shepherds pie recipe. No shepherds required!

15ml olive oil
500g beef mince
1 onion, chopped (alternatively use onion granules)
2 cloves garlic, crushed
3 carrots, peeled and chopped
30g plain flour (alternatively add some beef gravy granules to thicken)
1 tablespoon mixed herbs
400g can chopped or peeled plum tomatoes
1 vegetable stock cube
Tomato puree
1kg potatoes, peeled
40g unsalted butter
300g frozen peas
salt
freshly ground black pepper
2 tablespoons Brown Sauce (alternatively some Worcester Sauce)

Recipe facts: 15mins preparation + 1hr cooking time Serves 4

Heat the oil in a large frying pan, add the beef, tomato puree onion and garlic, then sauté for 10 mins or until golden brown. 
Stir in the carrots and flour and cook for 1 min.

Add the tomatoes, stock cube and a small amount of water. Season with mixed herbs, salt and ground black pepper, brown or Worcester sauce then stir as the mixture comes to the boil. Add the frozen peas. Cover and simmer for 40mins or until the meat is tender.

Cook the potatoes in boiling salted water for 10-15mins or until tender. Drain the potatoes, return to the pan, then add the butter and mash until smooth and lump free. Season to taste.

Spoon the meat mixture into a shallow dish, then top with the potatoes - fluff up the surface with a fork. Pop under a hot grill and cook for 2mins or until the top is golden brown.