You will need:
For the pie:
- ½ onion, diced
- 175g carrots, chopped
- 1 celery stick, chopped
- 1 tbsp olive oil
- 250g beef mince (or a vegetarian alternative)
- 1tbsp tomato puree
- 175ml beef or vegetable stock
- 1 egg, lightly beaten
- 1 sheet ready-rolled shortcrust pastry
For the mash:
- 2 large potatoes, peeled and chopped
- 100ml milk
For the parsley liquor:
- 50g butter
- 50g cornflour
- 500ml chicken or vegetable stock
- 25g bunch of parsley, leaves only, chopped
- 1 clove garlic, crushed
1. Carefully heat the oil in a large frying pan. Add the carrots, onion and celery and cook until softened.
2. Add the mince and cook for 5 minutes until browned.
3. Add the tomato puree and stock. Stir well and simmer for 5 minutes until the sauce has thickened slightly.
4. Heat the oven to 200C. Generously grease a pie dish (or two individual dishes if you prefer), then spoon in the mixture.
5. Trim the pastry to fit your dish. Lay it on top, pushing down the edges to seal. Brush all over with the egg and make a hole in the middle to allow steam to escape. Cook for 25-30 minutes, until the pastry is golden.
6. Meanwhile, put the potatoes in a large saucepan, cover with water and boil for 15-20 minutes until tender. Drain and return to the pan. Add the milk, a large knob of butter, salt and pepper, then mash until smooth.
7. To make the parsley liquor, put the butter in a small saucepan and melt over a medium heat. Add the cornflour and whisk to make a paste. Slowly add the stock, stirring as you go. Bring to a simmer, then add the parsley and garlic. Stir continuously until thickened and smooth.
8. Remove your pie from the oven, transfer to a plate, serve the mash and pour over the liquor.