chop carrots onions and mushrooms quite chunky

put enough olive oil in wok or deep frying pan to cook veggies but not fry. just enough to coat them and not burn...

start with carrots for about 2 mins so they soften a little

add onions and let them soften a touch but not brown

ads mince and brown

once mince is no longer pink add mushrooms and cook for 2 to 3 mins till mushrooms have softened. if using lazy chilli add now or if fresh add before adding meat.

add bay leaves and beef stock depending how spicy/ salty you prefer it. I tend to you a spoon of spice called Vegeta available from Polish section at supermarkets instead of stock

whisk called water and flour until smooth and pour into pan

add generous glug of Worcester sauce and bring slowly to boil. then add 3/4 of tube of tomato puree

bring slowly to boil and add chopped tarragon and simmer while your potatoes are boiling

serve mash with mixture as it is or put meat mix in casserole and cover with a layer of mash and cook in oven until potato starts going golden browb

for potatoes peel cut into chunks and boil in salted water until soft. once cooked drain and return into pain on low heat until water has evaporated. then add bit of milk to same pan with potatoes still in it an gently bring to boil. keep on low heat ans start mashing as soon as milk is hot. keep on low heat and keep mashing adding bit of butter at the time until you're happy with texture.

serve either as mash and sauce or put sauce in ovenproof dish and too with mash until bubbling away and potato golden brown

serve with fresh garden peas

Enjoy