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1
Chop the onion finely and soften them on a low heat in a little bit of olive oil (not the extra virgin kind).
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2
When the onion is soft, turn up the heat and add the mince. Fry until gently browned.
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3
Give it a splash of Worcestershire sauce and a table spoon of tomato puree, finely chop the garlic and add to your pan.
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4
At this point I prefer to add a cup of water, put a lid on and simmer gently in the oven for about 1 1/2 hours, but if you are short of time just go ahead to the next step.
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5
Chop the carrot, the tomatoes and the courgette into chunks.
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6
Add the vegetables to the mince and season with dried oregano, salt and pepper to taste, and a small pinch of sugar (makes all the flavours come together better, trust me. Cook for a further 20 min.
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7
For the mash, just boil the potatoes and the sweet potatoes for app. 25 min, or until soft enough for mashing.
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8
Add a knob of of butter , and if needed a splash of milk. The sweet potato will often make the mash loose enough.
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9
Season with salt and pepper.
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10
Assemble the the pie by putting the mince in the bottom of an oven proof dish and top with the mash. For a golden glistening finish, brush with a beaten egg.
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11
Cook in a pre-heated oven 225C for about 30 min, or 20 min if you slow-cooked the mince earlier.
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12
Scatter a hand full of parsley over the finished pie.
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13
Serve with a fresh green salad.
