Anushka's Dauphinoise Topped Beef Cottage Pie

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. 

Once hot, add the bacon lardons, beef mince and carrot to the pan and fry until browned, 5-6 mins. Use a spoon to break the mince up as it cooks, then drain and discard any excess fat.

Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle. Cook bacon thoroughly.

Once browned, add half the garlic to the meat and cook for 1 min.

Stir in the passata, red wine stock paste and sugar (see pantry for amount). Lower the heat and simmer until thickened, 4-5 mins.

Once the potatoes are cooked, carefully drain in a colander.

Wipe out the (now empty) saucepan and return to medium heat with a drizzle of oil. Once hot, add the remaining garlic and cook until fragrant, 30 secs

Stir in the creme fraiche, chicken stock paste and water for the sauce (see pantry for amount). Mix together, bring to the boil, then remove from the heat. Season to taste with salt and pepper.

Once the beef and bacon mixture is ready, spoon into an appropriately sized ovenproof dish. 

Carefully lay the cooked potato slices in layers over the top, then pour over the creamy sauce. Sprinkle over the hard Italian style cheese.

Bake on the top shelf of your oven until golden brown and bubbly, 15-20 mins. TIP: Put the dish onto a baking tray to catch any drips.