I make this pie for my grandson Xave. He loves it. Sometimes I add a small amount of curry powder to the meat whilst browning. That adds a bit more flavour.

Ingredients:
1 tblsp olive oil 1 brown onion, halved, finely chopped
1 carrot, peeled, finely chopped 2 celery sticks, trimmed, finely chopped
500g beef premium mince 2 tblsp plain flour
500ml (2 cups) beef stock 1 tblsp Worcestershire sauce
1 tblsp tomato paste Salt & freshly ground black pepper
4 (about 200g each) Desiree potatoes, peeled, chopped
40g butter 125ml (½ cup) milk
Melted butter, to brush

Method:
Heat oil in a large saucepan over medium-high heat. Add onion, carrot, and celery and cook, stirring for 5 minutes or until soft. Add mince and cook, stirring to break up any lumps, for 5 minutes or until it changes colour. Add the flour and cook, stirring, for 2 minutes or until combined. Add stock, Worcestershire sauce and tomato paste. Bring to the boil. Reduce heat to low and cook, stirring occasionally, for 30 minutes or until sauce thickens. Taste and season with salt and pepper.
Meanwhile, cook potato in a saucepan of salted boiling water for 15 minutes or until tender.
Drain well. Return to the pan with the butter. Use a potato masher or fork to mash until smooth.
Add milk and use a wooden spoon to stir until combined. Taste and season with salt and pepper.
Preheat oven to 200°C. Spoon lamb mixture into a 2L (8 cup) capacity ovenproof baking dish.
Top with mashed potato and use a fork to spread over meat mixture. Brush with butter. Bake in preheated oven for 20 minutes or until mashed potato is golden brown. Serve immediately