Creepy Cottage Pie

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

Once hot, add the beef mince and carrot. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks.

When the mince has browned, 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.

Stir the garlic into the beef and fry for 1 min more.

Add the chopped tomatoes, dried rosemary, red wine stock paste, Worcester sauce, ketchup, sugar and water for the sauce (see pantry for all amounts).

Stir together, bring to the boil, then reduce the heat and simmer, stirring occasionally, until thickened, 4-5 mins. Taste and season with salt and pepper if needed.

Meanwhile, grate the Red Leicester. TIP: Keep the remaining chopped tomatoes for another recipe.

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.

Preheat your grill to its highest setting. 

Pour the beef mixture into an appropriately sized ovenproof dish, then top with the mash, using a spoon to smooth the top of the surface.

Use the Red Leicester cheese to create a spooky pumpkin or ghost shape on the top of your pie.

Grill your pie until the cheese has melted, 4-5 mins. TIP: Pop the dish onto a baking tray to catch any drips.