Instructions: Dice onion, carrots, celery.

Heat oil in large pan, add onions, carrot, celery and garlic, cook 3-4 minutes until soft. Add meat, mash well.

Stir meat until lightly browned, add wine, undrained chopped tomatoes and juice, stock and herbs and spices.

Stir until sauce boils, reduce heat, simmer gently uncovered for 1 hour until thick, stirring occasionally. Place hot mixture into a well buttered casserole or pie dish, mix in peas (defrosted).

Peel and cook potatoes in boiling water until tender.

Mash potatoes well with egg yolks and butter. Spread or pipe decoratively over the beef to cover.

Place in oven 200C/400F and cook 10-15 minutes until potato is golden.

Variations:
Add mushrooms, diced capsicum, bacon or salami to beef with onions and garlic.

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