Ingredients:

1 tbsp Sunflower Oil

1 Onion, Finely Chopped

1 Clove Garlic, Crushed

500g Lean Beef or Lamb Mince

2 tsp Princes Tomato

400g Canned Tomatoes

1 Beef Stock Cube

2 tsp Lea + Perrins Worcestershire Sauce

Salt And Pepper

600g Potatoes, Peeled and Halved

25g Butter

1 tbsp Milk

1 Leek, Sliced and Blanched for 2 minutes

50g Cheddar Cheese

Butter for Dotting

Preparation:

1. Heat the oil in a large heavy based saucepan. Add the onion and garlic and cook until soft. Add the meat and allow to brown.
2. Add the puree, tomatoes, stock cube and the Worcestershire sauce. Season to taste. Cook on a low heat for about 20 minutes.
3. Pre-heat oven to 350°F.
4. Meanwhil, cook potatoes in boiling water until soft. Drain and mash with the butter and milk until smooth and creamy. Place the meat in a large ovenproof dish. Top with blanched leeks and grated cheddar cheese.
5. Finish by topping with the mashed potatoe. Fork over the surface and dot with a little butter.
6. Cook in oven for 20 minutes.
7. Remove from the oven and place under a hot grill for about 3 minutes or until brown and crispy.