Publican's pie

Preparation...five minsCooking...40 minsServes 10

• 2tbsp oil
• one large onion, chopped
• 1.35kg lean minced beef
• 900g carrots, roughly chopped
• 350g celery, sliced
• 1 litre prepared beef bouillon
• 800g canned kidney beans, drained and washed
• 60ml freshly chopped thyme and parsley
• salt and freshly ground black pepper
• 450g Maggi cold mix mash potato flakes
• 200g grated mature cheddar cheese

Preheat the oven to 190 deg c.

In a large bowl add the potato flakes to two litres cold water and stir.

Leave to stand for 3 minutes until the mixture has fully thickened.

Heat the oil in a large pan and fry the onion for four to five minutes until soft.

Add the mince and fry for a further five to six minutes until browned.

Stir in the carrot, celery and beef bouillon, bring to the boil and simmer for 30 minutes, stirring occasionally.

Add the kidney beans, herbs and seasoning.

Transfer to a large ovenproof dish, spoon over the potato and top with the cheese.

Bake in the oven for 25-30 minutes until browned on top.

Serve with freshly cooked green vegetables

Supplied by Nestle​