Beef Pie with Crispy Cheese Potato Top

Steps

1. Preheat oven to 220°C. Set aside a medium baking dish. Thinly slice onion and grate carrot. Heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook onion, beef and salt for 4-5 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 cherry 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 baking 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, then sprinkle over cheese. Bake for 25-30 minutes, or until potatoes are tender. 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. Spoon beef pie onto plates and serve veggies on the side.