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While cottage pie and shepherd’s pie are often confused, the difference between them is simple: cottage pie is traditionally made with beef, while shepherd’s pie uses lamb. Aside from the meat, the dishes are very similar. A good cottage pie should be rich, thick and full of flavour rather than watery, as too much liquid can leave the mashed potato topping soggy.

For the best finish, the mash should be creamy and fluffy, with a golden, slightly crisp layer on top after baking.

It’s also a great make-ahead meal because the filling and mash can be prepared in advance and the whole dish baked when you’re ready to eat.

Adding some cream to the mashed potato will make the cottage pie smooth and silky, giving the dish extra flavour.

1. Heat the vegetable oil in a large pan, then add the onion and carrot. Add the garlic for one minute, then set aside.

2. Add the mince to the pan and cook until brown, then add the onion and carrot, chopped tomatoes, tomato puree, stock and seasoning. Simmer for 45 minutes until the sauce has reduced.

3. Meanwhile, peel and chop the Golden Kings potatoes and set them to boil. Once tender, drain and mash with butter and cream until smooth and silky.

4. Pour the mince mixture into a baking dish and then, using a rose or star nozzle, pipe mashed potato roses directly on top.

5. Bake for 30 minutes until golden.