Lamb Shepherd's Pie

Add the potato to the boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the pan. Add the milk, butter, the salt and 1/2 the garlic. Use a potato masher or a fork to mash until smooth. Cover with a lid to keep warm and set aside.

While the potato is cooking, preheat the grill on high. In a large frying pan, heat a drizzle of olive oil over a high heat. Add the onion, carrot, celery, rosemary and the remaining garlic and cook, stirring, until softened, 2-3 minutes. Add a drizzle more olive oil and the lamb mince and cook, breaking up with a wooden spoon, until just browned, 2-3 minutes.

Add the tomato paste and water to the pan and crumble in the beef stock (1 cube for 2 people / 2 cubes for 4 people). Stir well to combine. TIP: Add a dash of water if the mixture looks dry. Transfer the mince mixture to a medium baking dish and spread the mashed potato on top. Sprinkle with the shredded Cheddar cheese. Grill until lightly golden, 8-10 minutes.

While the shepherd's pie is grilling, roughly chop the cucumber. In a medium bowl, combine the balsamic vinegar and olive oil (1 tbs for 2 people/ 2 tbs for 4 people). Season with a pinch of salt and pepper. Add the mixed salad leaves and cucumber and toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp.