Shepherds pie 

Prepare

1. Dice your onions
2. Peel and chop your carrots
3. Peel and chop your potatoes
4. Chop your garlic clove

Method

1. Add a tbsp of oil to your pot and fry off your onions
2. Once the onions are translucent add your mince to the put and fry until brown
3. Add in your chopped carrots and cook for a further 5 minutes
4. Add in your garlic, and tbsp of tomato purée 
5. Make your sauce by adding 2 beef stock cubes to 1 litre of boiling water and add to the pot

6. Bring to the boil and simmer for 45 minutes with no lid. By this time the gravy should be thick and coating the meat. Check after about 30 mins – if a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Season well, then discard the bay leaves and thyme stalks.
7. While that is simmering, we can focus on our mash. In a large saucepan, bring our chopped potatoes to the boil and simmer until tender.
8. Drain through a sieve, then allow to steam-dry for a few mins. Mash well with the milk, butter, and three-quarters of the strong cheddar cheese, then season with some salt and pepper.

9. Spoon the meat into an ovenproof dish. Spoon on the mash to cover. Sprinkle on the remaining cheese.
10. Heat oven to 200C and cook for 25-30 mins, or until the topping is golden.