War your oven to 200C/Fan 180C/Gas 6. Peel and roughly chop the potatoes so they’re roughly the same size. Place in a large pan and cover with cold water. Add a pinch of salt and bring to the boil. Simmer for 20 mins till the potatoes are tender when pierced with a knife. Coarsely grate the cheese into a bowl and pop to one side.

Meanwhile, pop a separate large pan onto a medium-high heat and pour in 1 tbsp oil. Crumble the veal mince into the pan and add a generous pinch of salt and pepper. Fry the veal for 5-6 mins, stirring occasionally and breaking up the mince with a wooden spoon, till browned.

While the veal is cooking, peel and finely chop the onions, carrot and garlic cloves. Trim the ends off the celery and finely dice it. Pick the thyme leaves. When the mince has browned, slide in the onions, carrot, garlic, celery and thyme. Continue to fry for a further 5 mins, till the veg are slightly softened.

Pour the chopped tomatoes into the pan with the mince. Crumble in the stock cube and add 1 tbsp Worcester sauce. Bring to the boil, then reduce the heat to a gentle simmer. Cook for 10 mins, stirring occasionally.

When the potatoes are tender, drain them through a sieve and allow to steam dry for 1-2 mins. Tip the potatoes back into the pan and add half of the grated cheese and a pinch of salt and pepper. Mash the potatoes till smooth.

Scoop the mince and sauce into an ovenproof dish or casserole. Spoon over the mash and use a fork to even it out. Sprinkle over the remaining cheddar. Slide the dish into the oven and bake for 20 mins, till golden and bubbling. Divide the cooked cottage pie between plates and serve.