You’ll Need
Filling
150g lean beef mince (5–10% fat)
¼ small onion, finely diced
1 small carrot, finely diced
1 clove garlic, finely sliced
1 tsp tomato purée
100ml beef stock
1 tsp Worcestershire sauce
½ tsp dried thyme
1 tsp olive oil
Salt and black pepper
Mash
200g potatoes, peeled and chopped
15g butter
25ml semi-skimmed milk
Salt and black pepper
Optional but Dangerous
Grated mature cheddar
Frozen peas
Extra Worcestershire sauce
Crusty bread
Method
Preheat your air fryer to 190°C.
Boil the potatoes in salted water for 15–18 minutes, until tender. Drain well.
Meanwhile, place the olive oil, beef mince, onion, carrot and garlic into a foil tray or heatproof dish.
Air fry for 8 minutes, stirring halfway through, until the mince has browned.
Stir in the tomato purée, Worcestershire sauce, thyme and beef stock.
Return to the air fryer for 6–8 minutes, until the sauce has thickened into a rich gravy.
Mash the potatoes with the butter, milk, salt and black pepper until smooth.
Spoon the mashed potato evenly over the beef mixture and rough up the surface with a fork to create crispy peaks.
If using, sprinkle a little grated cheddar over the top.
Air fry for 8–10 minutes, until the mash is golden and lightly crisp around the edges.
Leave to stand for 2 minutes before serving.