Brilliant Beef and Caramelised Onion Puff Pie

Peel and grate the garlic (or use a garlic press). Chop the potatoes into 2cm chunks (peel first if you prefer). 

When boiling, add the potatoes to the water and cook until tender, 15-20 mins.

Once the veg has cooked, turn the heat up to medium-high. Add the mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince.

Once the mince has browned, season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle. 

Add the garlic and mixed herbs, fry for 30 secs. 

Next, stir in the flour (see pantry for amount). Cook for 1 min, then stir in the beef stock paste, Worcester sauce and water for the beef (see pantry for amount). 

Bring to the boil, then lower the heat and simmer until thickened, 2-3 mins. 

Once the pie filling is cooked, transfer it to an appropriately sized ovenproof dish.

Cover with the pastry (see ingredients for amount), pressing it over the side of the dish or just sitting it on top, then trimming off any excess.

Make a small hole in the middle to allow steam to escape. TIP: Brush the pastry with a little milk if you have some.

Bake your pie on the top shelf of your oven until golden brown, 15-20 mins. Once it's out of the oven, allow the pie to stand for 2 mins.

Meanwhile, once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.

Clean the (now empty) frying pan and pop back on medium-high heat with a drizzle of oil.

Once hot, add the peas and stir-fry for 2-3 mins, then remove from the heat. Season with salt and pepper.