FOR THE MINCE

Heat the oil in a pan and sauté the onions for about 5 minutes, or until soft. Add the mince and fry until brown, breaking up any lumps with the back of a spoon. Stir in the flour then add the bay leaves, thyme, chopped tomato, peas and Henderson’s Relish.

Mix everything well and then add the stock. Bring to the boil, season and simmer for about 40 minutes, stirring regularly.

FOR THE MASH

Meanwhile, preheat the oven to 180°C and boil the potatoes in salted water until tender. Drain them well, then add the butter, milk and egg yolk. Mash until smooth and season to taste.

TO ASSEMBLE

Pour the meat into a casserole dish, pipe or spoon the mash over the top, then place the shepherd’s pie in the oven to cook until the mash is golden brown. Serve with more Hendo’s.

Preparation time: 20 minutes

Cooking time: 1 hour