1.

Start by adding the potatoes and cauliflower to a large pan of boiling water. Leave for 12-14 minutes until tender.

2.

Next, add the beef mince to a pan and fry off until browned.

3.

Once browned, add in the carrot, celery and onion. Cook for 5-7 minutes until soft.

4.

Preheat the oven to 180 degrees celsius.

5.

In a jug add the beef stock, gravy granules and hot water together.

6.

Add the chopped garlic, tomato puree and worcestershire sauce to the pan, along with the mixed herbs, salt, pepper and beef gravy mix. If the gravy is too thick for you loosen with a little more hot water. Return to heat for a couple of minutes and then remove the pan setting to one side to cool.

7.

Once the potato and cauliflower is cooked, drain and season with salt and pepper. Add in the butter, along with the milk and mash smooth. Again leave to cool for a few minutes.

8.

When ready to assemble, add the beef mince first to a pie tin (I used 26cm). Dollop on the potato mix before using a fork to spread around. Add the grated cheddar and parmesan on top.

9.

Bake for 25-30 minutes until golden and bubbly.

10.

Remove and leave for a couple of minutes before slicing in half and serving.

11.

Garnish with the fresh parsley.

1.

Divide equally into airtight containers. Allow to cool before placing in the fridge. This will keep 3-4 days in the fridge or up to 3 months in the freezer.

1.

Oven: cover the pie and cook for 20 minutes at 180 degrees celsius. Microwave: for a few minutes on full power covered, until piping. Add a splash of water or stock if needed.