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1
Make the filling by chopping the onions, carrots and parsnips into bite-sized cubes.
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2
Heat oil in a large skillet and cook vegetables on medium-high heat until starting to soften.
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3
Add beef and continue cooking until meat is browned and vegetables are cooked, about 510 minutes.
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4
Stir in tomato puree, allowing it to roast for a minute before pouring chicken stock into the pan.
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5
Scrape the bottom of the pan with a wooden spoon to get the browned bits off.
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6
Allow liquid to come to a boil before adding canned tomatoes, Worcestershire sauce and ketchup.
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7
Simmer on medium-low heat for 510 minutes or until sauce is starting to thicken.
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8
Stir in peas and season with salt and pepper.
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9
Transfer to a 9x13 inch casserole dish and allow to cool completely.
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10
In the meantime, make the topping.
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11
Peel and dice the potatoes and cut cauliflower into florets.
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12
Bring a large pot of salted water to the boil and cook the vegetables until tender, about 15 minutes.
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13
Drain well and mash with the milk and 1 tablespoon butter.
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14
Preheat oven to 420 degrees F (215 degrees C).
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15
Spoon cauliflower topping over the cooled filling, smoothing with the back of a spoon.
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16
Chop up the remaining tablespoon of butter and dot it evenly over the topping.
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17
Bake for 2530 minutes or until golden brown on top.
