Potato-topped mince pie

Pre-heat the oven to 190°C.

Heat a tablespoon of oil in a fry pan over a medium-high heat.

Add the onion and fry till golden.

Add the mince and brown, stirring with a wooden spoon to break up the mince as it browns.

Reduce heat to low, and add the finely chopped carrot.

Cook for a further 3-4 minutes.

Add the tinned tomatoes, stock, water (use water to rinse out the tomato tin) and Worcestershire sauce or Marmite.

Bring just to the boil, then reduce heat, partially cover and cook mince at a gentle simmer for 20 minutes, stirring occasionally.

Stir through the chopped herbs, taste, and season with salt and pepper as needed.

The mince should be thick but not dry.

While mince is cooking thickly slice the washed and scrubbed potatoes.

Put in pot and cover with cold water and ½ tsp of salt and boil until just tender but not falling apart, about 5 minutes.

Drain and allow to cool a little so you can handle them.

Spoon mince into the ovenproof dish and top with the potato slices.

Sprinkle with the grated cheese and place in the oven to cook for 25 minutes or until hot and bubbling.