Set the oven to 180°C/450°F

Heat the oil in a pan, add the onion and cook over a medium heat for 5 minutes. Add the carrot and cover the pan, cook a further 5 minutes.

Remove the vegetables from the pan. Heat up the pan again to the same heat, add the meat and cook until lightly browned underneath then turn it in the pan and cook for another few minutes.

Sprinkle in the flour, stir well to coat the meat, and brown then add the puree, sauce, herbs and stock. Bring to the boil, then reduce the heat and simmer for 10-15 minutes

Stir in the stock cube then sprinkle in the seasoning, bring to the boil then reduce the heat and simmer for about 10 to 15 minutes

Spoon the mixture into the pie dish, smooth the surface then carefully put spoonfuls of mash round the edge and then the middle

Bake the shepherd's pie for 30–40 minutes until the top is golden brown