Method

• 1. Preheat the oven to 190C. Peel, chop and boil the spuds until tender – add the cabbage for the last 5-8 minutes of cooking time! Drain and mash and add the butter and milk and plenty of seasoning. Then add the cheese and set aside.
• 2. Meanwhile, in two pans (or one after the other) dry fry the mince (using no other fat) until browned off. Then remove the meat with a slotted spoon so any excess fat stays in the pan(s). Season and set aside. (If you have a food processor, whiz it up to break up and tenderise the meat a bit).
• 3. In a large saucepan heat the oil before sautéing the garlic, onion and leek on a gentle heat for about 5 minutes. Add the flour and stir with a wooden spoon (it will disappear and the pan will seem dry).
• 4. Then add the stock plus the Worcestershire sauce, puree, peas and carrot. Also add the cooked meat (if there is room in the pan – don’t worry if not) and cook for about ten minutes, stirring.
• 5. Taste the mix for seasoning. Place it in a casserole dish and top with the mash. Bake for around 15 minutes until golden.