2.0|oz|Dripping|new_melted bacon fat.jpg|0
2.0|pc|Chopped Onion|chopped onions.jpg|150.0
2.0|tbsp|Olive Oil|olive oil.jpg|28.36
2.0|tbsp|Plain Flour|plain flour.jpg|28.36
4.0|pc|Bay Leaf|bay leaf.jpg|300.0
2.0|tsp|Anchovy Essence|new_anchovy essence.jpg|0
2.0|pc|chopped Tomato|chopped Tomato.jpg|150.0
4.0|tsp|Worcestershire Sauce|Worcestershire Sauce.jpg|20.0
0.0|as per taste|Salt|salt1.jpg|0
0.0|as per taste|ground Black Pepper|ground black pepper.jpg|0
Preheat the oven to 200°C/ 400°F / Gas mark 6.
In a large non-stick casserole dish, heat the dripping.
Add onion and cook for 5 minutes.
Meanwhile, in a large frying pan, heat a little olive oil and fry the mince, stirring, until browned all over.
While the meat is frying, break up any lumps with the back of a spoon.
Stir the onions and add flour and stir.
Mix well and add bay leaves, thyme and anchovy essence, stir.
To the onion mix, add the chopped tomatoes, stock and Worcestershire sauce.
Add the cooked mince and then pour the stock mixture into empty mince pan, scraping off any bits of mince left in the pan.
Pour the remaining stock into the pan containing the sauce mixture.
Bring the mixture to a boil, adding a pinch of salt and fresh ground black pepper and let it simmer for about 45 minutes.
For the mash, boil the potatoes, then drain them in a sieve and place into a clean bowl.
Add milk, butter and egg yolk, and mash together.
Season with salt and freshly ground black pepper.
Place meat into an ovenproof dish and spread the mash on top, smooth over and mark with a spatula.
Put the dish in the oven and cook until the surface is bubbling and golden-brown.