Pork Shepherd's Pie

Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the pork mince and season with salt and pepper. Fry until browned, 5-6 mins, using a spoon to break it up as it cooks. Once browned, pour in the finely chopped tomatoes, water (see ingredient list for amount) and red wine jus paste. Stir well.

Stir in the Italian herbs (see ingredients for amount). 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 a knob of butter and splash of milk (if you have some), and season with salt and black pepper. Mash with a potato masher until smooth. Once the pork mixture is thickened, pour it into an ovenproof dish and top with dollops of mashed potato. Spread out with the back of a spoon until it covers the top, sprinkle over the grated Italian Style cheese.

Bake in your oven until golden, 15-20 mins. While the pie cooks, bring another large saucepan of water with ¼ tsp of salt to boil, and 4 mins before the pie is ready, add the mangetout to your pan of boiling water. Simmer until tender, 2-3 mins, then drain the mangetout in a colander.