This is a low-fat dish – the mince is a component part, rather than a principal ingredient.

SERVES 4

2 teaspoons grapeseed oil salt and freshly ground black pepper
110 g|4 oz lean minced beef 110 g|4 oz cooked chickpeas
1 onion, finely chopped
2 large carrots, finely chopped
2 sticks of celery, finely chopped
2 teaspoons tomato purée
½ teaspoons plain flour
2 teaspoons plain flour
290 ml| ½ pint brown stock (see page 102)
1 bay leaf

For the topping
675 g|1 ½ lb potatoes, peeled and cut into chunks
150ml| ¼ pint skimmed milk
30 g|1 oz low-fat spread (optional)
freshly grated nutmeg
salt and freshly ground black pepper

1. Heat the oil in a large non-stick sauté pan. Add the mince and brown well all over. Reduce the heat and add the onion, carrot and celery. When the vegetables have softened, add the tomato purée, allspice and flour. Cook for 1 minute.
2. Remove from the heat, add the stock and stir well. Return to the heat and bring gradually to the boil, stirring continuously. Add the bay leaf, season with salt and pepper and simmer for 30 minutes.
3. Meanwhile, prepare the mashed potatoes. Cook the potatoes in boiling water until soft. Drain them and return to the empty saucepan. Mash over a medium heat allowing them to dry out as you do so but taking care that the mashed potato does not stick to the bottom of the pan and burn. Push the mound of potato to one side of the pan and pour the milk into the exposed side of the pan. Put this side over direct heat and get the milk boiling. Add the low-fat spread and allow it to melt. Now beat the milk and low-fat spread into the potato. Season with nutmeg, salt and pepper.
4. Preheat the oven to 200°C|400°F|gas mark 6.
5. Add the chickpeas to the pan of meat and vegetables and simmer for 2-3 minutes. Remove the bay leaf. With a large slotted spoon, transfer the meat and vegetables to a pie dish. Boil the gravy until reduced to a syrupy consistency. Pour it over the meat and vegetables and mix well. Leave to cool for 5 minutes.
6. Pile the potatoes on top of the pie filling and fork it up roughly. Reheat in the oven for 20 minutes.

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Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]