Shepard’s Pie

Put olive oil in large saucepan and place on medium heat. After about 30 seconds add the mince and a few good grinds of black pepper and cook for 15 minutes, breaking up the mice with a wooden spoon and cook until dark golden brown.

Pick and finely chop the rosemary leaves, drain the cannellini beans, then stir the rosemary and beans into the pan. Cook and stir for 8 minutes, or until the beans start to pop.

Peel the onions, trim the carrots and celery, wash the mushrooms and finely chop it all (or blitz in a food processor). Stir into the pan and sweat for 10 minutes on medium-high, stirring occasionally.

Stir in the flour, followed by the stock. Bring to the boil, then simmer on a low heat with the lid on for 30 minutes.

Meanwhile, preheat the oven to 180°c and bring a large saucepan of water to the boil.

While you are waiting for the water to boil, wash the potatoes (leaving the skins on for extra fibre) and cut into 3cm chunks.

Once the water is boiling place the potatoes in to the boiling water for 10 minutes, or until cooked through (a fork should easily slide in), drain well, add the milk, grated cheese, salt and pepper and mash with a fork.

Check the consistency of the mince – you want it slightly wetter than you think, as it will thicken further in the oven. Add the Worcestershire and mint sauces, taste, and season.

Put spoons of mash randomly on top, using a fork to fluff it up.