Scottish Style Shepherds Pie

Step 1: Preheat the oven to 200C/400F/Gas 6.

Step 2: Heat the oil in a large pan, add the pancetta and cook, stirring occasionally, over a gentle heat for some 3 to 4 minutes until the pancetta is golden but not crisp.

Step 3: Add the garlic, onion, leek and carrot and continue to cook, stirring occasionally, for a further 5 minutes or so until softened.

Step 4: Add the flour and, stirring continuously, mix in well.

Step 5: Add the ground meat and cook, stirring continually to break down, for some 5 to 6 minutes or so to brown, ensuring no lumps.

Step 6: Add the bay leaf, thyme, chopped tomatoes, Worcestershire sauce and stir.

Step 7: Add the stock and freshly ground black pepper.

Step 8: Bring to boil and let it simmer, stirring occasionally, for about 1 hour or so until sauce thickens a bit.

Step 9: Meanwhile, to make the topping, boil the potatoes in water until soft but still with some bite.

Step 10: Drain, dry out a little, mash with the butter, egg and milk and season with salt and pepper.

Step 11: Spoon the meat mixture into an ovenproof dish.

Step 12: Top with the mash.

Step 13: Sprinkle the grated cheese over the top of the mash and bake until the surface is bubbling and golden-brown.