• 1 onion, diced
• 3 carrots, diced
• 2 tbsp plain flour
• 1 tbsp dried Italian herbs
• ½ tsp ground cinnamon (optional)
• 2 tbsp fresh parsley, chopped
• 360 ml beef stock
• 1 tbsp tomato purée
• Salt and pepper, to taste
• 4 potatoes, peeled and diced
• AquaTru-filtered water, for boiling the potatoes
• 240 ml milk
• 55 g butter, softened
• 115 g Cheddar, grated

1. Heat a large frying pan over a medium-high heat. Cook the beef mince, stirring, until browned and crumbly, 5 to 7 minutes. Add the onion and carrots and cook until the onion has softened, about 5 minutes. Stir in the flour, Italian herbs, and cinnamon, followed by the parsley.
2. Combine the beef stock and tomato purée in a jug and add to the pan. Season with salt and pepper, lower the heat, and simmer for 15 minutes, stirring occasionally, until slightly thickened. Preheat the oven to 200°C (180°C fan).
3. Meanwhile, place the potatoes in a medium saucepan and cover with AquaTru-filtered water. Bring to the boil and simmer until tender, about 15 minutes, then drain. Mash until smooth, add the milk and butter, and whip until fluffy. Season with salt and pepper.
4. Spoon the beef mixture into a 23 x 33 cm baking dish, spread the mash over the top, and sprinkle with the Cheddar.
5. Bake until the top is browned and the cheese is bubbling, about 25 minutes.

Tip: Serve with garden peas or a simple side salad. Leftovers keep in an airtight container in the fridge for up to 5 days. To freeze, wrap the cooled pie well and store for up to 3 months, then defrost overnight in the fridge before reheating in the oven.