Instructions

1. Dice carrot and onion finely and fry in olive oil until the vegetables have softened. Add the thyme and minced beef. Cook until the meat is browned.
2. Add the beef stock along with tomato purée, ketchup and worcestershire sauce. Simmer for 25 minutes until the liquid has reduced. Add the peas to the mix and transfer to an oven-proof dish.
3. Preheat the oven to 180ºC/350ºF/gas mark 4.
4. While the oven is heating, peel and cut the potatoes into small chunk and cook in boiling salted water. Once cooked through drain the water. Add butter and milk and mash until smooth. Then add the egg yolk and whisk through the potato using a fork. Season with salt and pepper and spoon the potato on top of the meat mixture and pop into the oven for 20 minutes, until the potato is crisp on top.