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To prepare the veg, finely dice: 1 onion, 2 carrots and 1 celery stick. Mince 1 garlic clove. Peel and halve 1kg Rooster potatoes. Bring a large pan of salted water to the boil while you do step 2.
In a large frying pan, heat 1 tablespoon olive oil. Saute onion, carrots, celery, and garlic on a medium heat until softened, then add 500g lean beef mince. Turn up the heat for 4-5 minutes and fry until the mince is browned.
Once water is boiling, add the potatoes and boil for 20 minutes or until soft. Drain and allow to steam for 10 minutes.
Preheat the oven to gas 4, 180°C, 160°C fan. Add 1 tablespoon tomato puree, 400g finely chopped tinned tomatoes, 1 beef stock cube, 1 bay leaf, and salt and pepper to the mince mixture. Fill the tomato tin with water and add that as well. Bring to the boil and simmer for 15 minutes to reduce. Add 100g of garden peas at the last minute and mix through. Remove the bay leaf.
Cut 50g butter into cubes. Once the potatoes have steamed, add the butter and mash well with plenty of salt, until the butter is melted and mixed through.
Pour the mince mixture into an ovenproof dish and top with the mash. Use a fork to rough up the top to help it colour. Bake in the oven for 20-25 minutes or until piping hot and golden. Serve immediately.
