Put a large saucepan of water with 1/2 tsp salt on to boil for the potatoes. Chop the potatoes into 2cm chunks (no need to peel). Trim the carrot (no need to peel) and grate on the coarse side of your grater. Peel and grate the garlic (or use a garlic press).

When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins. Meanwhile, heat a frying pan on medium-high heat (no oil). When hot, add the lamb mince and cook until browned, 5-6 mins. Use a wooden spoon to break it up as it cooks. Drain any excess oil from the pan.

Stir the garlic and carrot into the lamb mince, then add the dried oregano and cook for 2-3 mins. Pour in the passata, red wine stock paste and water (see ingredients for amount) and bring to the boil, stirring to combine. Reduce the heat to medium and simmer until thickened, 4-5 mins.

Meanwhile, preheat your grill to high. Trim the green beans. Crumble the feta. Grate the Cheddar. Once the potatoes are cooked, drain in a colander and return to the pan off the heat. Add three quarters of the crumbled feta and a splash of milk (if you have any). Mash together with a good grind of pepper.

Pour the lamb mixture into an ovenproof dish. Spread the feta mash on top, using the back of a spoon to ensure it covers the lamb evenly. Scatter over the Cheddar and the remaining feta. Pop under the grill until the top is bubbling and golden, 5-6 mins. Once cooked, remove from your oven and leave for a couple of mins while you finish off.

While the pie is under the grill, quickly rinse out the lamb pan and return to high heat. Add the green beans and a splash of water, turn the heat down to medium and pop a lid (or some foil) on the pan. Leave to steam-fry until the beans are just tender, 4-6 mins. Season with salt and pepper. Serve the feta shepherd's pie with the beans alongside. Kali Orexi!