Double Rich Lamb & Hidden Veggie Pie

• Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook chopped potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter and milk to potato and season with salt. Mash until smooth. Cover to keep warm.

• Meanwhile, heat a large frying pan over high heat. Add lamb mince and cook, breaking up with a spoon, until just browned, 3-4 minutes. • Add carrot, rosemary and celery and cook, stirring, until tender, 5-6 minutes. • Boil the kettle.

• Reduce heat to medium, add classic roast seasoning and cook until fragrant, 1 minute. • Remove pan from heat, then add Worcestershire sauce, gravy granules, beef-style stock powder and boiling water, and stir to combine.

• While lamb is cooking, preheat the grill to high. • Transfer the lamb mixture to a baking dish and evenly spread the mashed potato on top. Sprinkle with the shredded Cheddar cheese and grill until lightly golden, 8-10 minutes. TIP: Add a dash of water if the lamb mixture looks dry.