Instructions
- Spray a large non-stick saucepan with low-calorie cooking spray and put it over a medium-high heat. Fry the mince in batches, draining off any fat, and transferring to a bowl once browned. Add the onions, carrots and celery to the pan with a mug of water and cook over a medium-low heat for 20 minutes.
- Stir in the flour and tomato purée, then the mince, Worcestershire sauce, thyme and stock. Simmer gently, uncovered, for 45 minutes (the gravy should have thickened – if not, bubble for a little longer).
- At the same time, boil the potatoes for 12-15 minutes until tender, then drain and tip back into the saucepan. Add the spring onions and mustard powder and mash well. Leave to cool for 10 minutes, then mash in the eggs and season lightly.
- Preheat your oven to 220°C/fan 200°C/gas 7. Spoon half the beef mixture into an A4-size baking dish and the rest into a freezer-proof baking dish, then divide over the mash. Leave the pie in the freezer-proof dish to cool for freezing. Evenly sprinkle half the cheese over the other pie and bake for 25-30 minutes. Scatter over the reserved spring onions and serve a quarter per person with the cabbage. When you’re ready to cook the other pie, sprinkle over the remaining cheese once the pie is defrosted and cook as per the first pie.
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