Shepherd's Pie

this amount makes enough for about 4 -6 people 

500g lean beef mince 

2 small onions 

3 cloves garlic 

1 carrot, finely diced 

1 can Leggo's tomato puree 

 Olive oil for frying 

1 kg regular potatoes 

1 sweet potato

500g frozen peas 

 Finely chop onions and fry in a small amount of olive oil until translucent. Add crushed garlic and beef mince and fry until beef is completely browned, stirring continually. Add diced carrots and tomato puree, and half fill empty puree can with water and add that, add salt and pepper to taste, and simmer with a good bubble (do not cover) for 30-45 mins until mixture is cooked through, stirring occasionally.  The tomato liquid should evaporate but don't dry the meat out completely, it should have a small amount of liquid left so it's not too dry and there is some 'gravy'. 

Meanwhile, peel and chop potatoes. Boil until soft. Drain. Add some olive oil and salt, and mash the potatoes. 

Pour cooked meat into large baking dish, cover with some frozen peas, then top with the mashed potato. Make ridges with a fork in the potato mash for extra crispiness later. 

Place, uncovered, into a medium oven 180 degrees C for about 45 minutes or until potato is slightly golden and crispy.