I made cottage pie for a family lunch when I was less than ten years old. This is a much improved version which I make with Thomas when he is staying with me.

Shepherd's pie is, to be pedantic, made from lamb and cottage pie from beef.

  Ingredients for 3 - 4:

   450g (1 lb) left over-lamb or minced beef
    1 - 2 onions
    2 - 3 carrots
    4 - 5 mushrooms
    Fat or oil for frying
    Herbs, garlic, tomato puree, mace, salt and pepper.
    A level tablespoonful of flour
    A wine-glass of stock, wine, cider or water.
    Mashed potato
    A spoonful grated parmesan or other cheese

Slice the onions finely and then cut them across the grain. Cut the carrots and mushrooms up small.

Heat the fat or oil in a fairly large pan and brown the onions. (For speed these can then be part cooked in a microwave.)

Add the meat to the onions in the pan and brown it lightly. Then add the herbs and garlic chopped, a tablespoonful of tomato puree and season with mace, salt and pepper.

Stir in the flour, then the liquid.

Cook for a while on a gentle heat until the carrots are cooked.

Mix the mashed potato with a little of the cheese.

Put the mince mixture into an oven dish, cover with the mashed potato and make a 'ploughed field' effect on top with a fork.

Sprinkle on a very little cheese to assist browning and finish in a medium oven or under the grill.