An old family favourite in most homes! My children love Shepherd’s Pie. I make a separate veggie one using Quorn mince for Mia. It’s worth making a large batch of the meat sauce and mashed potato so that you can make one large dish to feed 4-6 and some individual ones to keep in the freezer for quick kid’s teas. Just spoon the mince into ramekins and top with the mash.

Brown your mince in a a hot casserole with a lug of oil. This should take 15 minutes. Don’t be tempted to continually stir the mince or it won’t catch and get the tasty crispy brown edges.
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Push the mince to one side of the pan and add the onions. Sauce them without combining them with the mince for 5 minutes before adding the garlic and stirring the mince and onions together.
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Add the red wine. Let it bubble then add the Worcestershire Sauce and seasoning.
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Add the tomato puree, then the stock and stir.
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Add the grated carrot and let the mince simmer for an hour on the hob or put it in a slow oven for as long as poss.
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Let the mince cool.
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Add your peeled potatoes to salted boiling water and simmer for 20 minutes until soft. Drain and mash or put through a ricer adding the butter and milk plus seasoning.
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Spoon the mince into an ovenproof dish then spoon over the mashed potato. Put in an oven at 190 degrees for 30 minutes or until the top is golden.