Preheat your oven to 200°C. Put a large saucepan of water with a pinch of salt on to boil. Chop the potato into 2cm chunks (peel first if you prefer a smooth mash!). Add the to the pan of of boiling water and cook, 15-20 mins. TIP: The potato is cooked when you can easily slip a knife though. Drain in a colander then return to the pan, off the heat.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Add the lamb mince, breaking it up with a wooden spoon, and cook, stirring occasionally, until browned all over, 3-5 mins. Meanwhile, trim the carrot and grate on a coarse grater (no need to peel).

Stir the grated carrot into the lamb mince, then add the Worcester sauce and tomato purée. Cook, stirring, for 1-2 mins before pouring in the chopped tomatoes, stock powder and water (see ingredients for amount). Bring to the boil, stirring to dissolve the stock powder, then reduce the heat and simmer until thick and tomatoey, 10-15 mins.

Grate the cheese. When the potato is cooked, mash until smooth with a potato masher, add a knob of butter (if you have some). Season well with salt and pepper. To assemble the pie, pour the beef mixture into an ovenproof dish then spread the mashed potato on top. Sprinkle over the cheese then bake on the top shelf of your oven until golden and bubbly, 12-15 mins. Meanwhile, rinse out the potato pan, refill with water and bring to the boil.

While the pie bakes, chop the broccoli into florets (little trees). Add to the pan of boiling water. Cook for 6-8 mins. Drain in the colander. Meanwhile, roughly chop the parsley (stalks and all) and mix in a small bowl with the fresh chilli jam.

Serve the kids a portion of shepherd's pie with some plain broccoli alongside. TWIST IT UP: Stir the chilli dressing through the remaining broccoli before serving alongside the pie for the adults. Enjoy!

This looks so tasty and you made it! Before the whole family tucks in, take a moment to admire this awesome feast. Now enjoy!