Everyone has a favourite recipe for this dish, mine is very basic but very tasty (sadly, there are never leftovers to take to work for lunch). This serves four (if you are extremely hungry, add some additional vegetables on the side).
You will need a large baking dish, and to preheat a fan forced oven to 180 celcius.
1 tablespoon olive oil;
500g minced beef (I also added a few slices of finely chopped leftover roast beef I had in the freezer);
1 large onion, finely chopped;
2 cloves garlic, finely chopped;
1/4 cup celery tops;
1 large carrot, very finely diced (the pieces of carrot should be cut slightly smaller than a pea);
1 cup of frozen peas;
1 tablespoon soy sauce (gluten free of course);
1 tablespoon chia seeds;
1 teaspoon beef stock powder;
2 teaspoons gluten free cornflour;
1 cup of water.
500g potatoes (I used the desiree red skinned variety) very finely diced – leave the skin on, the texture is great in the mash topping;
Pinch of salt;
Enough milk to get a smooth consistency;
1/2 cup shredded cheese.
Fry the onion, garlic and celery in an large, heavy based pan (I use cast iron here) in the oil until soft, then add the mince, breaking up the lumps to small pieces. Add the carrot and peas and fry two minutes further. Add the chia seeds and soy sauce and cook another two minutes. Sprinkle over the stock powder and cornflour and stir through, slowly add the water. Cook another two minutes, then turn off the heat and let the mixture sit in the hot pan while you prepare the potato.
Put the potato, salt, and enough water to cover in a microwave safe container with a lid, and cook until soft (it should be 10-15 minutes but will depend on your microwave and the density of the potatoes. When they are soft enough to mash, drain, then mash with the butter and enough milk to get a consistency soft enough to spoon onto the pie and smooth over.
Put the meat mixture in the pie, spoon the potato over and smooth to the edges, scatter the grated cheese over and bake for 15 minutes.