Dice onion and peel and grate your carrots, ready to be cooked.

Brown off the beef in the pan, separating it into a fine mince. Then set aside in a bowl.

Heat olive oil in the same pan, add the onion and carrots, brown off for a couple of minutes on medium heat, and then add the beef back to the pan, followed by a crushed garlic clove.

Add the beef/chicken stock, tomato puree, and Dijon mustard, then bring to a boil.

Decrease the heat and let simmer for 15 minutes with the lid on. Meanwhile, preheat the oven to the gas mark at 400 degrees Fahrenheit. Slice your potatoes about a millimetre thick and part boil for 5 minutes, then cool under cold water.

Add the cooked mince to a dish and then cover with a layer of potatoes. Add some grated cheese, followed by another layer of potatoes. Finally, another layer of grated cheese, then drizzle some olive oil and a little black pepper.

Bake in your oven for 30 minutes until golden brown.