CHEESY POTATO AND BEEF PIE

METHOD

1. In a frying pan over a medium heat, fry the onion in the butter for 10 minutes, then add the beef. Cook until coloured, then add the Worcestershire sauce and beef stock and cook over a high heat for 20 minutes. Add the parsley and season.

2. To make the rarebit, put the cheese in a large pan, add the beer, Tabasco, Worcestershire sauce and mustard. Warm through gently until all the cheese has melted.

3. When all the cheese is melted, stir in the flour and gently cook it for another minute or two. Season, add the egg yolk and beat together. Remove from the heat and set aside.

4. For the mashed potato, melt the butter and cream in a large pan, season and add the mashed potato. Beat together and warm through gently.

5. Preheat the grill to high.

6. Spoon the beef into a 20 x 15cm ovenproof dish and top with the mashed potato, then the rarebit. Pop under the grill for 5 minutes until golden and bubbling.

7. Meanwhile, cook the peas in boiling water, then drain and serve with the pie.

8. Enjoy!

Recipe credit from book: POTATO: Baked, Mashed, Roast, Fried by James Martin (Quadrille, £23) Photography: John Carey

What you will need