Method:

• Step 1

  Dice your onion, carrots and finely chop your garlic. Peel your potatoes and chop them into 4.

• Step 2

  Heat some oil in a pan and start to brown off your minced meat. Add your onions, carrots and garlic to the pan and fry all together.

• Step 3

  Put your potatoes on to boil in a pan of hot water for 20 mins.

• Step 4

  Crumble your stock cubes into a measuring jug and add 400ml water and mix.

• Step 5

  Once the onions have softened, add your flour to the pan and mix through. Now add your tomato puree and red wine. Allow the wine to reduce down a little before adding your beef stock and worcestershire sauce. Season with salt, pepper and oregano and add your frozen peas and allow this to simmer for 20-30 mins.

• Step 6

  Once your potatoes have cooked through, drain the water and mash with a potato masher. Add your butter and milk and season with salt and pepper and mash until it is nice and creamy.

• Step 7

  Add your minced meat to a baking dish and spread evenly. Then top with your creamy mash potatoes and spread evenly. Season with salt and pepper and top with your cheddar cheese.

• Step 8

  Bake in the oven at 180 degrees for 20-30 mins until the cheese is lovely and crispy and golden. Serve it up and dig in!