Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes.

Meanwhile, trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.

Peel and grate the garlic (or use a garlic press).

Peel and slice the potatoes into 1cm thick rounds. 

Once boiling, add the potato slices to the water and simmer until tender, 10-12 mins. 

Meanwhile, heat a drizzle of oil in a large frying pan on high heat. 

Once hot, add the beef mince and carrot. Fry until browned, 5-6 mins. Use a spoon to break the mince up as it cooks, then drain and discard any excess fat.

Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Once browned, add half the garlic to the beef and cook for 1 min.

Stir in the passata, red wine stock paste and sugar for the sauce (see pantry for amount). Lower the heat and simmer until thickened, 4-5 mins.

Meanwhile, preheat your grill to high.

Once the potatoes are cooked, reserve some of the potato water (see pantry for amount), then carefully drain in a colander.

Wipe out the (now empty) saucepan and return to medium heat with a drizzle of oil. Add the remaining garlic and cook for 1 min.

Stir in the creme fraiche, chicken stock paste and reserved potato water. Bring to the boil, then remove from the heat. Season to taste with salt and pepper. 

Once the beef mixture is ready, spoon it into an appropriately sized ovenproof dish. 

Carefully lay the cooked potato slices in layers over the top, then pour over the creamy sauce. Sprinkle over the hard Italian style cheese.

Grill on the top shelf of your oven until golden, 6-7 mins. TIP: Put the dish onto a baking tray to catch any drips.

Once ready, share the cottage dauphinoise pie out between your plates and tuck in.

Enjoy!