This is my recipe: Chop large onion, 1-2 leeks, 3 sticks celery and a red pepper finely - cook gently in a tablespoon of oil until soft. Add a pound of mince and brown. Sprinkle with a squashed oxo cube, add about 2 heaped tablespoons of tomato puree, a teaspoon of garlic powder and salt & pepper. Mix well, then add a quarter of a pint of boiling water. Bring to boil and simmer for about an hour, stirring twice. Meanwhile, boil sliced carrots for 10 mins and drain.
Put meat mixture into dish (serves 4, so I make 2 smaller ones) and top with carrot rings.
At this point, you can freeze the mixture so that it's quick and easy to finish off another day I freeze one pie, and use the other either the day I make it, or the next day (cooling it and putting into the fridge overnight.) TIP: it's MUCH easier to spread mash on top of cold filling..!
Make mashed potatoes, spread on top of filling. Cook 30 - 45 mins until browned.