Lamb Shepherd's Pie

When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, heat a large frying pan on medium-high heat (no oil).
When hot, add the lamb mince and cook until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.

Stir the garlic and carrot into the lamb mince, then add the dried oregano and cook for 2-3 mins.
Pour in the passata, red wine stock paste and water for the sauce (see ingredients for amount), then bring to the boil, stirring to combine.
Reduce the heat to medium and simmer until thickened, 4-5 mins.

Meanwhile, preheat your grill to high.
Trim the green beans. Crumble the Greek style salad cheese. Grate the Cheddar.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add three quarters of the crumbled Greek style salad cheese and a splash of milk (if you have any).
Season with pepper, then mash together.

Pour the lamb mixture into an ovenproof dish. Spread the cheesy mash on top in an even layer, using the back of a spoon to smooth it out.
Scatter over the Cheddar and remaining Greek style salad cheese. Grill until the top is bubbling and golden, 5-6 mins.
Once cooked, remove from your grill and leave for stand for a couple of mins.