Shepherd's Pie

Add the potatoes to the boiling water and cook until you can easily slip a knife through them, 15-20 mins. Drain in a colander, then return to the pan off the heat. Meanwhile, heat a large frying pan on high heat (no oil). When hot, add the lamb and cook until browned, 4-5 mins. Break it up with a wooden spoon as it cooks. Drain off any excess fat.

Stir the carrot into the lamb mince, then add the dried oregano. Pour in the finely chopped tomatoes, red wine stock pot, water and sugar (see ingredients for both amounts). Bring to the boil, stirring to dissolve the stock pot. Reduce the heat to medium and simmer until thick and tomatoey, 12-15 mins.

Meanwhile, trim the green beans. Trim and thinly slice the spring onion.

Once drained and back in the pan, add a knob of butter and a splash of milk (if you have any) to the potatoes. Season with salt and pepper. Mash the potato then fold through the spring onion. Pour the lamb mixture into an ovenproof dish. Spread the spring onion mash out on top, using the back of a spoon to ensure it covers the lamb evenly. Bake until piping hot and golden on top, 12-15 mins.