500 grams lamb mince
1 tbsp. oil
1 carrot, grated
1 medium onion, diced
1 stock cube
1 tbsp. mixed herbs
1 tbsp. tomato puree
1 clove garlic, crushed
600 grams potatoes
grated cheese
butter
milk

Peel, dice, and cook potatoes in boiling salted water until soft. Drain and cream with butter and milk. Add cheese to taste. In a large pan, lightly fry onions, carrots, and garlic until soft and onions are transparent. Add lamb mince (this can be frozen). Stir until the mince is brown. Add stock cube, herbs, and tomato puree. Cook gently for 15-20 minutes. Transfer to an oven-proof casserole dish using a slotted spoon to drain off excess fat. Cover lamb mince with the creamy potatoes - sealing well at the edges - and making a rough top with a fork. Sprinkle cheese over top.

Bake on the upper shelf of a 350°F oven for approximately 45 minutes.

NOTE: The seasoning of the lamb mince can be adjusted according to taste. A can of baked beans can be added to add a different taste and texture. Boiling parsnips with the potatoes, drain, mash, and cream give it an additional twist.