This dish makes a meal on its own, and in the proportions described, will feed three, or two very hungry people. Total cooking and preperation time is around 45 minutes.

Ingredients

• 3lb (1.375kg) beef mince
• 2lb (900g) potatoes
• 8oz (220g) mature cheddar cheese
• 2oz (50g) butter
• Three small carrots
• Half a medium sized red onion
• 1 tbsp (15ml) dried mixed herbs¹
• ½ tsp (2.5ml) ground black pepper
• ½ tsp (2.5ml) ground coriander seeds
• 1 tbsp (15ml) granulated garlic

Preparation

Peel and chop the pototoes, and place them in a pan of boiling water. Boil them for approximately 15 minutes. If you prefer, parnsips can be used instead, or mixed with the potato. At the same time, put the mince into the bottom of an oven-proof dish, mix in the black pepper, corriander and garlic, then place it in a preheated oven at Gas Mark 5, leave the dish uncovered (200°C)

Finely chop the onion, and chop the carrots width ways, into circular pieces.

Take the mince out the oven, after approximately five minutes and drain off the excess fat. Add the onion and carrot, and mix all the vegatables and mince together, then press it down and smooth over with the back of a wooden spoon. Feel free to add other vegetables such as tomato or peppers, if you wish. Return the dish to the oven.

Mash the potatoes, adding the butter and mixed herbs.

After another 15 minutes, take the dish out the oven, again drain any excess fat, and spread the potato evenly over the dish. Run a fork over the potato to create ridges- this will help the potato become crispy. Return to the oven, and leave for 20mins.

Thinly slice the cheese, and place it evenly over the potato, return to the oven, and leave another 5 minutes, or until the cheese is just starting to brown. Serve immediately.