CHEESY POTATO AND BEEF PIE

Think of a cottage pie on steroids and this is what you get. The Welsh rarebit can be made in advance, and either use it in this dish or on toast or smoked haddock.

Ingredients

1 onion, sliced

25g butter

700g minced beef

2 tablespoons Worcestershire sauce

500ml beef stock

1 large bunch of parsley, chopped sea salt and freshly ground black pepper

FOR THE RAREBIT

400g Cheddar, grated

50ml Welsh beer a few drops of Tabasco sauce

1 tablespoon Worcestershire sauce

1 tablespoon English mustard

1 tablespoon plain flour

1 egg yolk

FOR THE MASHED POTATO

50g butter

100ml double cream

1kg mashed potato

TO SERVE frozen peas

Serves 6-8

Method

In a frying pan over a medium heat, fry the onion in the butter for 10 minutes, then add the beef. Cook until coloured, then add the Worcestershire sauce and beef stock and cook over a high heat for 20 minutes. Add the parsley and season. To make the rarebit, put the cheese in a large pan, add the beer, Tabasco, Worcestershire sauce and mustard. Warm through gently until all the cheese has melted.

When all the cheese is melted, stir in the flour and gently cook it for another minute or two. Season, add the egg yolk and beat together. Remove from the heat and set aside.

For the mashed potato, melt the butter and cream in a large pan, season and add the mashed potato. Beat together and warm through gently.

Preheat the grill to high.

Spoon the beef into a 20 x 15cm ovenproof dish and top with the mashed potato, then the rarebit. Pop under the grill for 5 minutes until golden and bubbling.

Meanwhile, cook the peas in boiling water, then drain and serve with the pie.