Turn a humble shepherds pie into an extra-special supper by adding red wine and fresh herbs to the lamb mince, then top with a really rich and creamy mashed potato. To make cottage pie, use lean good-quality beef mince instead.

Serves: 6; Cost £7.70; Time to prepare: 40 mins; Time to cook: 1 hr 20 mins; Cals per portion: 685

Ingredients: 15ml (1 tbsp) oil; 1 large onion, chopped; 2 garlic cloves, crushed; 900g (2 lb) minced lamb; 225g (8oz) carrots, diced; 2 leeks, trimmed and chopped; 15ml (1tbsp) freshly chopped oregano; 30ml (2 tbsp) tomato puree; 30ml (2 tbsp) worcestershire sauce; 150ml (1/4pt) red wine; 300ml (1/2 pt) lamb stock; 100g (4oz) mushrooms, sliced; 1.3kg (3lb) potatoes, peeled; 75g (3oz) butter; 90ml (6 tbsp) milk; 30ml (2 tbsp) olive oil

• Heat the oil in a large pan and fry the onion and garlic until golden brown. Add the minced lamb to the pan and fry until browned all over, stirring all the time. Drain off excess fat then add the carrots and three-quarters of the leeks.
• Stir in the oregano, tomato puree, worcestershire sauce, red wine and stock, then season with salt and freshly ground black pepper. Bring to the boil, cover and simmer for 40 mins, stirring occassionally. Add the mushrooms to the pan after 20 mins.
• Meanwhile cook the potatoes in a large pan of boiling salted water for 15-20 mins, until tender. Drain well, then mash the potatoes with the butter and milk until smooth and creamy. Taste and add a little more seasoning if necessary.
• Spoon the mince mixture into a large ovenproof dish. Top with mashed potato. Fry the remaining leeks in half the olive oil for 2-3 mins, then sprinkle the rest of the olive oil over the mash. Bake at 200oC, 400oF, Gas 6 for 30 mins until golden.

TIP: To freeze, spoon the mash on top of the mince, then leave to cool. Cover and freeze for up to 3 months. Cook from frozen at 190oC, 375oF, Gas 5 for 1 – 1 1/2 hours until piping hot.