Beef Pie with Crispy Cheese Potato Top

Steps

1. Preheat oven to 220oC. Set aside a large baking dish. Thinly slice onion and grate carrot. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook onion, garlic, beef and salt for 5-6 minutes, until browned, breaking up with a spoon as it cooks. Add carrot and first measure of smoked paprika herb mix and cook a further 1 minute.
2. Sprinkle in flour, stir to combine and cook a further 1 minute. Add canned tomatoes and Worcestershire sauce, reduce heat to low-medium and simmer for about 3 minutes, until thickened. Use a spoon to crush tomatoes. Season to taste with pepper. Transfer to reserved dish.
3. Very thinly slice potatoes. In a medium bowl, toss potatoes, salt, second measure of smoked paprika herb mix, and chilli flakes (if using) together until potatoes are evenly coated.
4. Arrange potato slices on top, overlapping, in rows then sprinkle with cheese. Bake for about 25-30 minutes, or until potatoes are tender. If needed, grill for about 2 minutes, until cheese is golden. Rest for 5-10 minutes once cooked.
5. Bring a medium pot of salted water to the boil. Cut broccoli into small florets. When pie is resting add broccoli to pot of boiling water along with peas. Cook for 2-3 minutes, until bright green and tender. Drain, drizzle with a little olive oil (if desired) and season.
6. To serve, sprinkle parsley over pie. Divide beef pie between plates and serve veggies on the side.