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1
Peel and chop up the potatoes into large chunks and put on too boil in a pot.
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2
This will take about 20 minutes.
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3
While the potatoes are cooking, you can start cooking the meat.
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4
Chop up the onion and fry in a pan until almost golden brown.
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5
Add the ground beef and break it all up and cook until no longer red in colour.
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6
Turn on the oven and preheat a deep baking dish in there.
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7
Add the vegetable cube and make sure it is broken up and mixed inches
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8
Throw in the peas and mix them into the meat and continue to simmer.
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9
At this point, you can add a teaspoon or two of browning or seasoning sauce to the meat, and tip in some of the water from the potatoes.
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10
Keep simmering the meat in the pan.
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11
The potatoes should be almost cooked - you can test them by sticking a knife into them.
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12
If the knife sinks in easily, they're done.
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13
Pour off the water and save some of it in case you need more for the meat / sauce.
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14
Mix up two tablespoons of corn-starch with two tablespoons of cold water in a saucer.
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15
When it's all mixed into a white liquid, pour this into the meat and stir in quickly.
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16
The water in the dish will thicken, continue to simmer and stir occasionally to make sure the corn-starch is cooked through.
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17
Mash the potatoes with a little milk and butter.
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18
Take the baking dish out of the oven, and pour in the meat.
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19
It will make a satisfying sizzle.
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20
Spoon the mashed potatoes on top of the meat until they fill the baking dish to the top.
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21
Use a folk to make ridges all along the top of the potatoes.
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22
Put the dish back under the grill and brown the top of the potatoes.
