Directions

• Brown a combo of beef and lamb mince, one whole diced brown onion, 3 chopped carrots, 3 chopped celery sticks and 3-4 cloves of chopped garlic.
• Add 4 oxo cubes, 4 cups of water, Worcestershire sauce, hp sauce, 2 tablespoons hot mustard, 2 tablespoons of seeded mustard and 2 tablespoons of Dijon. Stir and bring to the boil.
• Bring down to a simmer and let the liquid reduce, add chopped mushrooms. Leave it to cook for at least 2 hours. 
• Add LOTS of salt and pepper. Once the liquid has reduced right down, take it off the heat. 
• In a big baking dish add the mince, top with buttery mash potatoes and lots of cheddar cheese.
• Bake at 180 degrees until the cheese has gone crispy and brown and DELICIOUS.
• A great tip from my mum, is let the pie sit for at least 20 mins so that it keeps it’s form and doesn’t disperse all over your plate.