A comforting British farmhouse classic made with rich minced beef and vegetables beneath a golden, crisp-topped layer of creamy mashed potato. Serves 6 Preparation: 25 minutes Cooking: 1 hour 10 minutes INGREDIENTS For the filling: • 1 tablespoon beef dripping or olive 🫒 oil • 1 large onion, finely chopped • 2 carrots, diced • 2 celery sticks, diced • 2 garlic cloves, finely chopped • 750g minced beef • 2 tablespoons tomato purée • 1 tablespoon plain flour • 500ml beef stock • 1 tablespoon Worcestershire sauce • 1 teaspoon dried thyme • 1 bay leaf • 100g frozen peas • Sea salt and freshly ground black pepper For the topping: • 1.2kg floury potatoes, peeled and chopped • 75g butter • 100ml whole milk • 50g mature Cheddar, grated — optional • Sea salt and freshly ground black pepper METHOD 1. Heat the dripping or oil in a large, heavy-based pan over a medium heat. 2. Add the onion, carrots and celery. Cook gently for 8–10 minutes until softened, stirring occasionally. 3. Add the garlic and cook for another minute. 4. Increase the heat, add the minced beef and cook until evenly browned. Break the meat apart with a wooden spoon as it cooks. 5. Stir in the tomato purée and cook for 2 minutes. 6. Sprinkle over the flour and stir thoroughly, then gradually pour in the beef stock. 7. Add the Worcestershire sauce, thyme and bay leaf. Season lightly with salt and black pepper. 8. Bring to a gentle simmer and cook uncovered for 30–35 minutes, stirring occasionally, until the filling is rich and thick. Stir in the peas during the final 5 minutes. 9. Meanwhile, place the potatoes in a large saucepan of lightly salted cold water. Bring to the boil and cook for 15–20 minutes until tender. 10. Drain the potatoes thoroughly and allow them to steam dry for a minute. 11. Mash with the butter and milk until smooth and creamy. Season with salt and black pepper. 12. Heat the oven to 200°C, 180°C fan or Gas Mark 6. 13. Remove the bay leaf and spoon the beef filling into a large ovenproof dish.

There are exceptions - check them out on your water company website. I found this on mine, so despite a hosepipe ban from tomorrow, where I live, I am able to continue to use a hosepipe if I wish.

The majority of my tomatoes are green with a few slowly turning from orange to red. Is this because it is so hot? I was recommended to put nets up around the tomato plants to protect them from receiving so much heat. I'm unsure if this will help! Any tips?

I discovered some volunteer squash plants earlier in the year and decided that as they seemed to want to grow, I would let them. I transplanted them into a raised bed and that's where the problem lies. Because now, I've had to offer support to maintain the health of the plant. What you can't see in this picture is the makeshift hammock on the left, which is holding that part of the plants up. They are rapidly growing along the hooped wire panel on the right. I fully expect them to keep going..... I may not be able to get in the cage at this rate..... 😂

Wondering how far you all have to go to get produce is it tricky or is it getting better for you. I can get eggs milk yoghurt, could get cheese but dont, dont eat meat but theres a few sources. I cant get fish, grow almost all my own veg and fruit. I dont grow alot of potatoes and carrots, I like to leave that for the farmers, theyre easy crops for them and should at very east be growing them on their land. Butter and cream -difficult, unreliable. Obviously we will not be able to get everything whether time, economics, unavailability. Theres alot of travelling around though, its a deterrant. Needs solving.