Chip-Topped Lean Beef & Thyme Pie With Peas

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil half a kettle

Cut your potatoes (skins on) into chips

Add the chips to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt

Give everything a good mix up and put the tray[s] in the oven for an initial 20 min

Meanwhile, peel and finely dice your brown onion[s]

Top, tail and dice your carrot[s] finely

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the diced onion and carrot with a pinch of salt and cook for 3-4 min or until beginning to soften

Peel and finely chop (or grate) your garlic

Dissolve your beef stock mix in 200ml [300ml] [400ml] boiled water and stir in your tomato paste and Marmite – this is your tomato stock

Once the onion and carrot have softened, add your lean beef mince to the pan and increase the heat to high

Cook for 4-5 min or until browned all over, breaking it up with a wooden spoon as you go

Add the chopped garlic with the tomato stock and bring to the boil over a high heat

Strip your thyme leaves into the pan, then discard the stems and cook for 3-4 min or until thickened slightly – this is your lean beef mixture

Season the lean beef mixture with a generous grind of pepper, then transfer to an oven-proof dish

Top the lean beef mixture with the chips

Tip: Try to put the crispiest chips at the bottom and balance the rest over the top so that they don't sink!

Put the dish in the oven for 15-20 min or until the chips are crispy and the mince is cooked through (no pink meat!) – this is your chip-topped lean beef & thyme pie

Once the pie is almost done, reboil a kettle

Add your blanched peas to a pot, cover them with boiled water and bring to the boil over a high heat

Once boiling, cook for 1-2 min or until bright green and tender

Once done, drain the peas and return them to the pot with a knob of butter and a pinch of salt