500g beef or lamb mince
1 onion, peeled and chopped
1 Tbsp worcesterhire sauce
3 Tbsp plain flour
2 cups beef stock
4 Tbsp tomato sauce
Pinch of mixed herbs
Salt and freshly ground black pepper 20g melted butter for greasing and glazing 5 medium potatoes, peeled, thinly sliced and placed in a bowl of cold water
Sauce
50g butter
1⁄4 cup plain flour 2 cups milk
1 cup grated cheese
Preheat oven to 180°C. Brown the mince in a frying pan, breaking up the lumps. Drain of any excess liquid, add the chopped onion and cook gently until the onion is soft.
Add the Worcestershire sauce and flour mix well, and then stir in the stock, tomato sauce and herbs. Season to taste then simmer the mince mixture gently for 15 minutes, stirring occasionally.
Meanwhile, prepare the sauce. Melt the butter in a medium-sized pan. Add the flour and mix it well with a whisk then add the milk a little at a time, whisking thoroughly after each addition so the sauce is smooth and lump free. When all the milk is added, simmer the sauce, stirring it continuously with a wooden spoon until it thickens, about 2-3 minutes. Add the grated cheese.
Grease a large casserole dish with the butter and cover bottom with layer of potato slices, reserving half of them. Spread the mince mixture over, and then pour over the cheese sauce. Arrange the remaining potatoes to top of the sauce and brush with melted butter.
Bake the pie in pre-heated oven for 1 1⁄2 hours, or until the potatoes are tender and it’s bubbling and dark golden.
