Serves 5-6


(All ingredients can be purchased from The Apiary, except the Quorn and Beef Stock. We can pre-order the Mince from the local Butchers.)

2 x Carrots
2 x White/Brown Onions
100g Frozen Peas (if using fresh peas, when in season, blanch in boiling water for 3 minutes before using)
500g Purple Sprouting Broccoli – to be used as a side dish
1kg Fresh Lean Beef Mince 90% meat or better (Can use Quorn just add a bit more oil to the pan before frying)
200g Butter for mashing and lathering the broccoli
1 x Litre of Beef Stock
1.2 kg White Potato (Maris Piper)


  1. Dice carrots and onions to equal size, this helps them cook at the same rate.
  2. Peel and chop potatoes to equal size then pop into saucepan and cover with cold water.
  3. Heat a pan with a tablespoon of olive oil; add the mince, carrots, onions and peas and stir regularly to make sure all the mince breaks down, if you don’t constantly stir the mince will clump and cook unevenly.
  4. Pop the potatoes onto the boil, add a teaspoon of salt to the water and cook until soft, but with a bit of texture.
  5. Once the mince has browned, add the stock (a small amount at a time) just ensure that the mixture is not too wet (you may not need all the stock) adding it this way allows the flavours to develop and the mixture to not become too soft.
  6. Simmer the mince until reduced by about a third.
  7. Skim off any excess fat that floats to the top.
  8. Taste to season, only add extra salt and pepper at this stage if needed. The stock holds a lot of salt already and until the food is hot enough you won’t be able to tell if it needs seasoning.
  9. Once the potatoes are cooked and still fluffy, take off the hob and drain into a colander. Put back in the pan and let steam dry.
  10. Preheat your oven to 190 degrees C.
  11. Mix the potatoes with a wooden spoon to fluff up and then use a potato masher, add butter a small bit at a time to get the right buttery texture (make sure you taste test yum yum) season with salt and white pepper.
  12. Put the mince mixture into a dish and top with the potato using the back of a fork to create lines in the mash.
  13. Brush the top with melted butter and put in the preheated oven for 10 minutes or until the top is lusciously crispy and brown.
  14. Once in the oven bring a pan of salted water to the boil and drop in the purple sprouting broccoli for about 7 minutes or until lightly cooked, but still with crunch.
  15. Drain broccoli add a knob of butter and let it melt all over, mix gently and serve with the pie.