Lamb Shepherd's Pie

When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins. Meanwhile, heat a frying pan on medium-high heat (no oil). When hot, add the lamb mince and cook until browned, 5-6 mins. IMPORTANT: Wash your hands after handling raw mince. Use a wooden spoon to break it up as it cooks. Drain any excess oil from the pan.

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) and bring to the boil, stirring to combine. Reduce the heat to medium and simmer until thickened, 4-5 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

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). Mash together with a good grind of pepper.

Pour the lamb mixture into an ovenproof dish. Spread the mash on top, using the back of a spoon to ensure it covers the lamb evenly. Scatter over the Cheddar and the remaining Greek salad cheese. Pop under the grill until the top is bubbling and golden, 5-6 mins. Once cooked, remove from your oven and leave for a couple of mins while you finish off.