For this cottage pie, you will need:

500g lean beef mince
1 cup finely diced carrots
3 tbsp oil
1/2 tsp onion salt
1/2 tsp garlic granules
1/2 tsp oregano
1/2 tsp pepper
1 tbsp tomato puree
1 cup frozen peas
1 pint double-concentration beef stock or bouillon
1.2kg potatoes, peeled and quartered
25g butter
1/2 cup milk
100g cheddar cheese, thinly sliced

(serves 4)

Boil the potatoes in a large pan of water until cooked. Drain and mash until completely smooth. Add milk, 1/2 tsp salt and butter and mix well. Cover to keep warm.

Heat the oil in a lidded saucepan. Fry the carrots for 5 minutes. Add the beef, onion salt and fry until brown. Add the stock/bouillon, tomato puree, pepper and oregano, cover and simmer on medium/low heat for 30 minutes. Stir in frozen peas. Divide the beef sauce among four individual-portion oven proof dishes. Using a fork, transfer the mashed potato in fork-sized clumps to cover the beef sauce and combining the clumps by swirling the fork horizontally over the top in a light motion, sealing in the sauce completely. Arrange the cheese slices over the top and bake in a preheated oven at 180°C (350°F) for about 30 minutes, or until the cheese is slightly brown. Serve.