Shepherd’s Pie

Start by cooking the mashed potato. Peel and slice the potatoes into thin rounds or small chunks. Fill a pan with water and bring to a boil. Then add a little salt. Add the potatoes to the pan and cook for 10–15 minutes. When soft, turn off the heat, drain, and mash with a fork. Optionally, mix in a little margarine or butter and milk (dairy or plant-based).

While the potatoes are boiling, peel and cut the carrot into very small pieces. Mince the garlic and onion.

Heat some olive oil in a large skillet and lightly fry the carrot, onion, and garlic over medium heat for 10 minutes, stirring often, until soft. Then season the ground meat with a little salt and pepper and add to the skillet with the vegetables. Cook until the meat is no longer pink.

Add the tomato sauce to the skillet, reduce the heat to low, and simmer for 10 minutes.

Transfer the contents of the skillet to an ovenproof dish and cover with the mashed potato. You can also sprinkle a little cheese over the top. Put the dish on the top shelf of the oven, on broiler setting, until the mashed potato turns light golden or until the cheese melts.