Ingredients

• 1 tablespoon vegetable oil
• 1 large brown onion, halved, finely chopped
• 2 garlic cloves, crushed
• 700g beef mince
• 2 Massel beef style stock cubes, crumbled
• 125ml (1/2 cup) boiling water
• 1 x 420g can whole peeled tomatoes
• 95g (1/3 cup) tomato paste
• 1 tablespoon Worcestershire sauce
• 2 dried bay leaves
• 1/3 cup loosely packed coarsely chopped fresh continental parsley leaves
• Pinch of salt
• 3 large (about 600g) coliban potatoes, peeled, cut into 2cm cubes
• 1 (about 300g) swede, peeled, cut into 2cm cubes
• 80ml (1/3 cup) warm milk
• 40g butter

Method

• Step 1 Heat the oil in a large saucepan over medium-high heat. Add the onion and garlic and cook, stirring, for 3 minutes or until the onion softens. Add mince and cook, stirring to break up any lumps, for 5 minutes or until mince changes colour.
• Step 2 Place stock cubes in a heatproof jug and pour over boiling water. Stir until stock cubes dissolve. Add to mince with tomatoes, tomato paste, Worcestershire sauce and bay leaves. Bring to the boil. Reduce heat to medium-low and simmer, covered, for 45 minutes. Uncover and cook for a further 30 minutes or until sauce thickens. Remove from heat, stir in parsley and season with salt. Spoon mince into 6 rectangular, 500ml (2-cup) capacity shallow ovenproof dishes.
• Step 3 Meanwhile, place the potato and swede in a steaming basket over a saucepan of simmering water. Steam for 10 minutes or until tender (see microwave tip).
• Step 4 Preheat grill on high. Transfer potato to a bowl. Add milk and half the butter. Use a potato masher to mash until smooth. Spoon mashed potato over beef mixture. Dot with remaining butter. Cook under preheated grill, about 10cm from the heat source, for 5 minutes or until golden. Serve immediately.