Peel potatoes and add to pan of cold water.

Grate carrots coarsely.

Peel and chop the onion finely, add it to a medium saucepan with the cooking oil, saute gently until it turns a golden colour.

Add the minced beef to the onions and cook until browned, drain excess liquid into a jug.

Place the meat and onion mixture into a pyrex or enamel dish large enough to take the pie, mix in the frozen peas or fresh peas and carrots.

Using the liquid left over from the meat return it to the pan, and add gravy browning or Liquid Bovril to your own taste, thicken with a little cornstarch (cornflour) and add to the meat mixture.

Boil the potatoes until done, then drain and mash well with a little butter or margarine (a walnut sized piece or more if you like the buttery flavour)

Turn the potatoes out onto the top of the meat mixture and spread well, making sure it touches the sides of the dish.

Fluff the top well with a fork so that there are little peaks in it.

Bake in the oven on the middle shelf at about 350 degrees fahrenheit until golden brown and crispy on top (approximately 30 minutes).

Remove from the oven and scatter the grated cheese all over the potato topping and place back in the oven for 5 more minutes or until melted.

Serve with other vegetables such as cabbage, cauliflower, green beans whichever vegetable you prefer.

A perfect warming meal for the darker cooler nights of autumn and winter.

Or can be served with a salad for a filling but not too heavy meal for spring and summer.

Enjoy!

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