Pork Shepherd's Pie

Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the pork mince with a pinch of salt and black pepper. Fry until browned, about 5 mins. Use a wooden spoon to break it up as it cooks. Once browned, pour in the finely chopped tomatoes with onion and garlic, water (amount specified in the ingredient list), tomato ketchup and chicken stock pot. Stir well to dissolve the stock pot.

If you think your kids will like the herby seasoning, add the Italian herbs in now (just leave them out if not). Bring to the boil, then reduce the heat to medium and simmer until the mixture has reduced by half and is thick and tomatoey, 12-15 mins. Stir occasionally, reducing the heat if necessary.

Once the potato is cooked, drain in a colander and return to your pan off the heat. Add the butter, a pinch of salt and black pepper. Mash with a potato masher (or fork) until smooth. Once the pork mixture is thickened, pour it into an ovenproof dish and top with dollops of mashed potato. Spread out the potato so it covers the whole top, then sprinkle over the hard Italian cheese. Bake in your oven until golden, 15-20 mins.

While the pie cooks, put another large saucepan of water with a pinch of salt on to boil and then finish your washing up (or have a sit down!). 5 mins before the pie is ready, add the mangetout and peas to your pan of boiling water and simmer until cooked, 5 mins. When ready, drain the veggies in your colander.