Cooking time: 60 minutes 
450g (1lb) potatoes 
1 onion 
4 mushrooms 
1 marrow 
50g (2oz) hard cheese, e.g. Cheddar 
450g (1lb) lean beef mince 
1 beef stock cube 
300ml (½pt) water
1x15ml spoon (1tbsp) gravy granules
3x 15 ml spoon (3tbsp) milk
Weighing scales, knife, chopping board, peeler, grater, large saucepan, non-stick frying pan, mixing spoon, kettle, measuring jug, measuring spoon, colander, potato masher, baking tray, spoon and oven gloves.
1. Preheat oven to 180°C or Gas Mark 4.
2. Prepare the ingredients:
  • peel and chop the potatoes into chunks
  • peel and chop the onion
  • slice the mushrooms
  • cut the marrows into thick rings
  • grate the cheese.
3. Place the potatoes in a large saucepan and cover with water. 
4. Bring to the boil, then reduce the heat and simmer for 15-20 minutes until soft.
5. Dry-fry the beef mince and onions until browned.
6. Make up the stock.
7. Add the beef stock, mushrooms and gravy granules to the meat mixture and bring the mixture to the boil.
8. Stir the mixture well, reduce the heat and allow the mixture to thicken.
9. Drain the potatoes and mash with the milk.
10. Place the marrow rings onto a baking tray and fill with the meat sauce.  
11. Spoon the mashed potato on top and sprinkle with a little grated cheese.
12. Cook in the oven for 25-30 minutes, until golden brown.  
Top tips
  • If you prefer a spicy dish, add 15ml (1tbsp) curry powder or chilli powder as you brown the mince.
Did you know?
  • Draining the fat from the mince, once it has been dry-fried is an easy way to reduce the fat content of this dish.
Weigh, measure, peel, knife skills (bridge and claw), gate, boil/simmer, handle raw meat, dry-fry, make up stock, drain, mash, layer and bake.
Nutrition information per 100g/serving: Energy 331/1209kJ, protein 6.9/25.1g, carbohydrate 6.3/23.1g, carbohydrate of which sugars 1.1/4.1g, fat 3.2/11.5g, saturated fat 1.3/4.7g, dietary fibre 0.6/2.1g, salt 0.5/1.7g, iron 0.5/1.9mg