Hairy Bikers Minced Beef Sauce

• 1 medium onion, finely diced
• 2 small carrots, peeled and diced
• 2 celery sticks, trimmed and finely sliced
• 9oz/250g lean minced bedd [less than 10%fat]
• 1 tbsp tomato ketchup
• 1 tbsp brown sauce
• ¹⁄₂ tbsp Worchester sauce
• 1 tbsp plain flour
• ¹⁄₂ tsp hot chilli powder
• ¹⁄₂ tsp dried chilli flakes [optional]
• ¹⁄₂ tsp freshly ground black pepper
• 7ozs/200g potatoes [par boiled]
• ¹⁄₂ pint/300ml beef stock [made with 1stock cube
• 3ozs/75g frozen peas

1. Put the onion, carrots, celery and beef in a large non-stick saucepan and dry-fry over a high heat for 2-3 mintes, until the beef is no longer pink. Keep stirring with a couple of wooden spoons to break up the mince.

2. Reduce the heat and add the ketchup, brown sauce, Worchester sauce, flour, chilli powder and chilli flakes [if using] and blackpepper.

3. Cook for a minute, then add potatoes and stock.

4. Bring to he boil, reduce the heat and cover loosely. Simmer for 25 minutes until potatoes are tender, stirring occasionally.

5. Remove from heat, stir in frozen peas and leave to cool [if using for pies]/serve.