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1
Over a high heat, in a large pan of salted water, boil the peeled and chopped potatoes for approximately 20 minutes.
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2
Drain well, cover with a tea towel and set aside.
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3
Meanwhile preheat the oven to 180c.
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4
In a large pan and over a medium heat,saute the onions in the oil, once onions are softened add the garlic and mushrooms and continue to cook for a further 5 minutes.
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5
Increase the heat and add the minced beef, brown the meat by stirring frequently ensuring nothing burns.
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6
Reduce heat slightly and add the stock cubes, water, Worcestershire sauce, tomato puree, Marmite and tomatoes.
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7
Mix well and continue to cook for 15 mins, stirring occasionally.
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8
Using a large metal sieve drain the beef mixture, retaining the gravy to serve separately.
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9
Place the beef mixture in a large casserole dish, stir in the frozen peas (optional) and season to taste, set aside.
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10
In a small saucepan melt the butter and add the spring onion, saute gently until the onions have softened and the butter has taken on the flavour of the onions.
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11
With a potato masher or ricer mash the potato until smooth and creamy.
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12
Stir in the onion butter mixture and 4oz of the grated cheese, mix well and season to taste.
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13
Spoon the potato over the cooked beef and smooth with a pallet knife, run a fork over the smooth potato to decorate and garnish with the remaining cheese and some sliced tomato.
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14
Reheat in the oven for 15 mins or until cheese topping is melting and golden.
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15
Serve hot with retained gravy.
