Preheat the oven to 160C (140C fan/325F/Gas 3). Meanwhile put the lamb, onions, and carrots into a deep frying pan or casserole and fry over a high heat, stirring frequently for 5 minutes or until the meat is brown. Drain away any fat.

Stir in the flour and, over a high heat, add the wine, stock, Worcestershire sauce and tomato puree (add the gravy browning too if you want the sauce to be a rich dark colour). Stir until blended, then bring to the boil. Season with salt and freshly ground pepper, cover with lid, and transfer to oven for 1 to 1.1/2 hours or until the mince is tender.

Check the seasoning, then tip the meat into the oven-proof dish(es) and set aside to cool. Increase the oven temperature to 220C (200C fan/425f/Gas 7).

Put the potatoes in a pan of boiling salted water for 4 - 5 minutes to blanch them. Drain, refresh in cold water, and dry well with kitchen paper.

Arrange a layer of potato on top of the clod mince, then pour over half the cream and season with salt and freshly ground black pepper. Arrange the remaining potatoes on top, pour over the remaining cream, and sprinkle over the cheese.

Bake for 30 minutes or until golden and bubbling

This variation on the classic shepherd's pie has a layered topping of potato and cream instead of mash. You can prepare up to the end of step 5 and freeze for up to 2 months