Put a large saucepan of water with ½ tsp salt on to boil for the potatoes.

Chop the potatoes into 2cm chunks (peel first if you prefer). Trim the carrot (no need to peel), then coarsely grate.

Peel and grate the garlic (or use a garlic press). 

When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the lamb mince and grated carrot. Fry until browned, 5-6 mins. Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Next, add the garlic and cook for 1 min more.

Stir in the passata, red wine stock paste, dried oregano, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then lower the heat to medium and simmer until thickened, 4-5 mins.

Meanwhile, preheat your grill to high.

Trim the green beans. 

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper.

Pour the lamb mixture into an ovenproof dish. Spread the mash over the top in an even layer, using the back of a spoon to smooth it out.

Sprinkle over the hard Italian style cheese, then place the pie under your grill until bubbling and golden, 5-6 mins.

Once cooked, remove from your oven and leave for stand for a couple of mins.

While the pie grills, wipe out the (now empty) frying pan and pop on medium-high heat with a drizzle of oil.

Once hot, add the green beans and stir-fry until starting to char, 2-3 mins. Add a splash of water, then immediately cover with a lid or some foil.

Cook until the beans are tender, 4-5 mins. Remove from the heat and season with salt and pepper.

Share the lamb shepherd's pie between your plates.

Serve the green beans alongside.