Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and carrots and sauté for 5 minutes, stirring occasionally, until the onion is softened and translucent.

Add the ground turkey and diced eggplant. Break the turkey up with a wooden spoon and cook for 5 minutes over medium heat until the meat is no longer pink. Pour in both cans of cherry tomatoes including all the juice. Use the back of a spoon to crush the tomatoes. Reduce heat to low.

Swirl ½ can of water (about 200ml / ¾ cup) in one of the empty tomato cans to collect the remaining juice, then pour it into the pot. Crumble in the stock cube and stir to combine. Season lightly with salt and pepper. Cover and simmer on low heat for 2 hours, stirring occasionally. The sauce is ready when it is thick enough that a spoon dragged through it leaves a trail that closes slowly. If it still looks watery, remove the lid and cook for another 10-15 minutes.

About 30 minutes before the Bolognese is done, peel the potatoes and cut them into even chunks. Place them in a large saucepan, cover with cold salted water, and bring to a boil. Cook for 15-20 minutes until fork-tender, then drain well. Mash with a fork — you want a slightly rough, rustic texture, not a smooth purée. Season the mash with salt and pepper.

Spoon the Bolognese filling into individual ramekins, filling each about three-quarters full. Top with fork-mashed potato, spreading it to the edges to seal in the filling. Use a fork to rough up the surface — these peaks will crisp up in the oven. Place the ramekins on a rimmed baking sheet and bake at 400°F / 200°C (180°C fan-forced) for 20-25 minutes until the filling is bubbling at the edges. For a golden top, place under the broiler (grill) for 3-4 minutes.