Servings: 6 to 8 depending on the quantity of vegetables used

2 x 500gm packs 5%  minced pork 2 x 500gm packs 5%  minced pork
1 yellow pointy sweet pepper 1 yellow pointy sweet pepper
1red pointy sweet pepper 1red pointy sweet pepper
1 large onion and the Celery, carrots I had in the fridge 1 large onion and the Celery, carrots I had in the fridge
Few glugs Worcester sauce Few glugs Worcester sauce
Few glugs red wine Few glugs red wine
2 knorr Pork Stock Cubes 2 knorr Pork Stock Cubes
250 mls boiling water 250 mls boiling water
2 heaped teaspoons Italian seasoning 2 heaped teaspoons Italian seasoning
500gm Carton Pasatta 500gm Carton Pasatta
2.5 kg white potatoes 2.5 kg white potatoes
Chopped flat leave parsley, oil for sauting the mince, 2 heaped teaspoons cornflour and water Chopped flat leave parsley, oil for sauting the mince, 2 heaped teaspoons cornflour and water

Chop all veg to the size you like, dissolve the stick cubes in the boiling water, sauté the mince until there’s no pink left I did each pack separately in 2 inners (just because it’s easier) deglaze
With the red wine, add the other sautéed mince into the inner with all the veg stir through evenly and add the Worcester sauce and Italian seasoning keeping it on saute, stir through the stock the pour the passata over the top do not stir it through. Set on manual 20 minutes and NPR. Add the cornflour mix and put on sauté for a few minutes until thickened and put in an oven proof dish. I always let mine cool before adding the mash I just seasoned that and added the chopped parsley put in the oven on 190 until it’s heated through and the potatoes are slightly browned