Dice the onions and slice the carrots thinly. Fry on a medium heat with a little oil season with mixed dried herbs, salt and pepper.

Thinly slice the celery sticks and add to the frying pan.

Once the onion starts to soften after about 10 minutes add the minced beef. Break it up into smaller chunks with a fork or spatula.

While the beef is browning off peel the spuds and chop them into small chunks. Cover with water and boil on high.

To prepare the liquor put the kettle on to boil. add the vegetable bullion beef stock cube, gravy granules and Worcestershire sauce to a measuring jug.

Pour on boiling water and make up to a pint.

Pour as much of the liquor into the meat as will fit, simmer to reduce... top up as necessary.

Once the potatoes are nice and soft (20-25 mins) drain, add the margarine or butter and mash thoroughly.

Cook in the oven for 20 minutes at 200 Degrees C

Cover with grated cheddar and return to the oven for 10 mins

It’s done... plate up and enjoy.