Fry the onions and garlic, then add the beef to brown. Add the thyme, bay leaf, carrots, tomatos and puree and stir. Crumble in an oxo cube then a generous amount of worcestershire sauce. Pour in a splash of water (not too much otherwise your pie will be too sloppy) then cover and simmer for 20 minutes.
While this is cooking, pre-heat the oven to 190c. Bring a pan of salted water to the boil and add the peeled, sliced potatos. Boil until soft, then drain and mash with salt, pepper, milk and butter.
Taste and season the sauce then put in an ovendish and cover with the mash. Start from the outside and spread with a fork.
Cook in the oven for 30 minutes or until golden brown on top. Serve with peas and ketchup.
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