• 1 tablespoon olive oil
• 1 large brown onion, not too finely chopped
• 1 large carrot, finely chopped
• 3 cloves garlic, crushed
• 500g minced beef
• 500g minced lamb
• 2 tablespoons tomato paste
• 1 tablespoon tomato sauce
• 2 tablespoons Worcestershire sauce
• 1 tablespoon whole meal flour
• 2 beef stock cubes
• 1/2 cup water
• 3/4 cup red wine
• 410g can chopped Roma tomatoes
• Salt and pepper
• 2 tablespoons chopped parsley
• 1/2 cup extra sharp grated Parmesan

• 1.5 kg potatoes, peeled and chopped
• 50g low cholesterol butter
• About 1/2 cup lite cream
• 1/2 cup grated cheddar cheese
• Salt

Preheat the oven to 200°C. Grease a 2.5 litre ovenproof dish or four small ovenproof dishes.

Heat the olive oil in a large heavy based frying pan over a medium to high heat. Add the onion, carrot and garlic and cook, stirring, until the vegetables have softened. Add the mixed meat and cook, stirring, until browned.

Add the tomato paste, tomato sauce and flour to meat mixture and cook for 1 minute. Add crumbled stock cubes, Worcestershire sauce, water, red wine, chopped tomatoes, and salt and pepper. Reduce the heat and simmer for about 15 minutes, stirring occasionally until the liquid has reduced or it is the consistency you prefer.

Stir the parsley into the meat mixture and pour into an ovenproof dish.

Prepare mashed potato topping. Boil the potatoes until soft, about 20 minutes. Drain and mash the potatoes with butter, grated cheddar, salt and cream.

Top the filling with mashed potato. Use a fork to create peaks or ridges in the potato and sprinkle with the grated Parmesan cheese and small dobs of butter. Bake for 20 minutes until the cheese and potato are golden brown.