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

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

Chop both types of potato into roughly 2cm chunks (peel first if you prefer).

Heat a drizzle of oil in a large frying pan on medium high heat.

Once hot, add the beef mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.

Add the garlic and mushrooms to the pan, then cook, stirring occasionally, until browned, 4-5 mins more. 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.

Meanwhile, add both types of potato to your pan of boiling water and simmer until you can easily slip a knife through, 15-20 mins.

Once the cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth.

Season with salt and pepper. Cover with a lid to keep warm.

Once the mushrooms have browned, add the Worcester sauce to the pan and bubble away until evaporated, 1-2 mins.

Stir in the sun-dried tomato paste, tomato passata, beef stock paste and water for the sauce (see pantry for amount).

Bring to the boil, then reduce the heat and simmer until thickened, 15-20 mins. 

Preheat your grill to medium-high.

Transfer the beef filling to an ovenproof dish and top with an even layer of mash.

Grate the Cheddar cheese over the top, then grill until golden and bubbling, 10-15 mins.

Once your pie is ready, allow to stand for 2 mins before serving on plates.

Enjoy!