1 Peel potatoes and put kettle on to boil, chop into 6/8 and put in pan with boiling water.
2 Chop onions and fry gently in big, deep saucepan for 8 minutes
3 Make up stock, turn on oven to 170 to warm, grate cheese
4 Add beef and break up well whilst browning, once brown add tom paste and cook for a further 2 mins
5 Add herbs, stir, add stock (so that it barely covers meat and onions), bring to a lively simmer, uncovered
6 Once pots have been boiling for 15-20 mins (about now) drain and mash with S&P, butter and a splash of milk, mash until you think you have mashed enough, and then mash a bit more (who says cooking isn't good exercise!)
7 Put beef mixture into a caserole dish, cover with mash, sprinkle over cheese and pop it in the oven for 25 minutes (until cheese is bubbling and browning on top) serve with steamed greens, runner beans or some-such and enjoy the simple, comforting flavours warming right through to your toes.