Super shepherd's pie

Heat the oil in a large non-stick pan, add the onion and cook for 3 minutes. Add the minced beef and stir to break up the meat until browned. Stir in the flour then add the stock, tomato puree, worcestershire sauce, carrots, Green Isle frozen sweet corn, Green Isle frozen peas and herbs. Bring to simmer, stirring, then cover and cook gently for 25 minutes. Season if needed.

Meanwhile peel and chop the potatoes into even sizes, cook them in a large pan of boiling salted water until tender. Drain well and return to the pan.

Heat the oven to 200°C/180°C fan assisted/400°F/gas mark 6.

Mash the potatoes until smooth then add the milk, nutmeg, butter and beat together, season if needed.

Spoon the mince mixture into ovenproof dish and level.

Place spoonfuls of the potato mixture on top then level with a fork sealing in the filling particularly around the edges. Scatter over the cheese and place in the oven to bake for 30 minutes until the top is golden.

Serve with a green vegetable such as cabbage or broccoli.