Beef Mince Cottage Pie

While the potatoes cook, trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.

Halve, peel and chop the shallot into small pieces.

Peel and grate the garlic (or use a garlic press).

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

Once hot, add the beef mince, carrot and shallot. Stir-fry until everything's browned, 4-5 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.

Stir in the tomato puree and half the garlic and cook for 1 min more.

Add the beef stock paste, red wine stock paste, dried oregano, sugar and water for the sauce (see pantry for both amounts) to the mince, then stir until combined.

Bring to the boil, then reduce the heat and simmer, stirring occasionally, until the sauce has thickened, 8-10 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.

Once the sauce has thickened, taste and season with salt and pepper if needed. Add a splash of water if it's a little thick, then transfer to an appropriately sized ovenproof dish.

Top with an even layer of mash, then sprinkle over the grated hard Italian style cheese.

Bake on the top shelf of your oven until golden and bubbling, 15-20 mins.