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I could call this “raid-the-pantry pie” sometimes! If we haven’t got a can of tomatoes, I will use kidney beans, chickpeas, just about anything really. It’s the same with the cabbage, spring greens, carrots, even the odd random parsnip. But at the end of the day, it always goes down a storm when it comes out of the oven.

SERVES 6

1kg (21/4lb) potatoes

2 glugs of olive oil

500g (1lb) beef mince

1 large onion, peeled and chopped

2 garlic cloves, peeled and chopped

1 small or 1/2 a large pointed cabbage, shredded, or use spring greens

1 can of tomatoes, chopped

2 tbsp tomato purée

1/2 mug of beef stock, plus more if you need it

A couple of good splashes of Worcestershire sauce

A splash of Tabasco (optional)

1 tsp cornflour

Salt and freshly ground black pepper

1/2 mug of grated cheese

First, boil and mash the potatoes for the topping. Set aside. Preheat the oven to 220°C/425°F/gas 7.

Heat a few glugs of olive oil in a large frying pan. Add the beef, onion and garlic and fry until the onion is translucent – don’t move it around too much so you get some good colour on the beef.

Now add the cabbage and toss this through for a few minutes until it wilts down. Then throw in the tomatoes, including the juice from the can, the tomato purée and beef stock. Stir it all through and bring to a simmer. Add the Worcestershire sauce, and Tabasco if you’re man enough, and let this simmer for further 10 minutes.

If the mixture is starting to dry out at this stage, add ¹/₂ a mug more of beef stock (or the dregs of an old bottle of wine) mixed with a teaspoon of cornflour so you end up with a gravy in the pan. On the other hand, if it’s still very wet, just mix the cornflour with a little water and add this to the pan. Season with salt and pepper, check again that you’ve put in enough Worcestershire and Tabasco and pour into a suitable-size baking dish.

Top the mince with mash and cheese and bang into a hot oven for about 20 minutes, then finish under the grill for an extra-crunchy top.