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vogette
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Preheat oven to 220C.
Heat oil in a large saucepan over medium-high heat. Add onion, carrot and celery to pan. Cook, stirring occasionally, for 5 mins or until onion softens. Add garlic and cook for 30 secs or until fragrant. Add mince and cook, stirring with a wooden spoon to break up any lumps, for 8 mins or until browned. Add tomato paste, tomato, Worcestershire sauce and stock and bring to a simmer. Reduce heat to medium-low and cook for 15 mins or until mixture thickens slightly. Stir in peas. Set aside for 15 mins to cool.
Meanwhile, heat mashed potato following packet directions.
Spoon beef mixture into a ceramic 6cm-deep, 22cm-square (4L-capacity) baking dish. Top with mashed potato and cheese. Bake for 10-15 mins or until golden. Serve with mixed salad leaves.