Ingredients

• 454g (1lb) lean minced beef
• 1 medium onion, chopped
• 400g (14oz) can chopped tomatoes
• 1 tbsp tomato purée
• 450ml (¾ pint) beef stock
• 1 tbsp Worcestershire sauce
• 225g (8oz) frozen mixed vegetables
• 1-2 tbsp beef gravy granules
• 75g (3oz) butter, cut into small pieces
• 150g (5oz) plain flour
• 100g (4oz) Dutch Edam, grated
• 1 tbsp dried mixed herbs
•   seasoning

Method

1. Fry the beef and onion in a large frying pan for 5 minutes until browned. Stir in the tomatoes, tomato purée, stock and Worcestershire sauce. Bring to the boil, then reduce the heat and simmer for 20 minutes, stirring occasionally.
2. Preheat the oven to 190C/375F/Gas 5. Stir the frozen vegetables into the pan and simmer for a further 5 minutes. Sprinkle over the gravy granules and stir until thickened, then spoon the mixture into a 1.5 litre (2½ pint) ovenproof dish.
3. Make the topping: rub the butter into the flour with your fingertips, then stir in the Dutch Edam and herbs. Sprinkle over the mince mixture and bake for 20-25 minutes until golden.