• Dry fry the mince and vegetables for 3 to 4 minutes.

• Add the beef stock, bring to the boil and simmer for 15 minutes.

• Thicken with cornflour or gravy granules, season to taste and turn into an ovenproof dish.

• Boil the potatoes, when cooked, mash with the milk and season.

• Gently fry the leek in the butter for a few minutes, add to the mashed potato and mix well.

• Spread the potato and leek mixture over the mince and bake in a hot oven for 25 minutes until golden brown.

• Serve with a selection of seasonal vegetables.