Chop the onion finely and put it in the saucepan with a splash of water, cook until soft. Add the mince and cook until brown. Drain away any excess fat by straining the mince through a colander above a bowl to collect the fat which you can refrigerate and throw away when it is solid.

Dissolve the gluten-free stock cube in a little boiling water. Add this to the mince and onions with enough boiling water to cover the meat (approx. 500ml). Once this has boiled, allow it to simmer for 20 minutes.

Meanwhile, put the carrots and the potatoes in separate pans, cover them with boiling water, season with a pinch of salt and simmer for 15-20 minutes. Once the mince is cooked stir in the gluten-free gravy granules and continue simmering until the vegetables are cooked through. Preheat the oven to 190°C/fan 170°C/gas mark 5.

Drain the carrots and mash them in the pan. Drain the potatoes and mash them in the pan with the milk, some salt and pepper, until smooth, soft and creamy (for a smoother, creamier texture use an electric whisk to mix the mask).

Spread the mince in the bottom of an ovenproof dish, cover with the mashed carrots and then the mashed potato. Finish with a sprinkling of cheese (optional). Cook in the oven for 20-30 minutes, until the top is lightly browned and the cheese has melted. Enjoy!