Warming and substantial, this comforting family supper dish has justifiably won a place in the nation's heart. Mashed potato has never been so easy. The Dualit food processor gives you the softest, fluffiest potato you could ever imagine.

For the topping

• 1.125kg floury large potatoes (peeled weight) peeled, and chopped into large chunks
• 2 knobs butter
• 100ml hot milk
• 30g cheese, grated

Boil the potatoes in salted water. While they are cooking, prepare the ingredients for the filling.
When cooked, drain the potatoes and return to the pan, shaking it from time to time over a gentle heat and steam out any remaining water and cool a little.
Tip the potatoes into the food processor large bowl fitted with its chopping blade.
Add the butter and the milk gradually through the feeder tube, not too slowly but pulsing gently to mash the potatoes to a thick, smooth and fluffy cream. Season to taste. Don't overdo this process or it will spoil the consistency.

For the filling

• 2 medium carrots, peeled and trimmed and roughly cut into large pieces
• 2 medium onions, peeled and cut into quarters
• 450g lamb steak, trimmed of any gristle
• 30g butter
• 1/2 tsp ground cinnamon (optional)
• 1/2 tsp Herbes de Provençe (optional)
• 2-3 tbsp parsley, chopped
• 1 tbsp flour
• 1 tbsp tomato purée
• 300ml hot chicken or vegetable stock (from a cube or powder)
• soft butter for dish
• salt and pepper
• You will need a large oven-proof dish at least 10cm deep, well buttered.

Preheat the oven to 200ºC/Gas Mark 6.
Using the large bowl fitted with its chopping blade, chop the carrots and the onions by pushing the vegetables down the feeder tube onto the whirring blades.
Mince the meat in the medium bowl, also fitted with its chopping blade.
In a large frying pan, fry the onions in the butter until soft, and then add the carrot and minced meat, continuing to cook for about 15 minutes.
The mince will begin to lose its pinkness and brown a little. Season with salt, pepper, cinnamon and herbs if using, and parsley.
Stir in the flour and tomato purée, add the hot stock and simmer for 5 minutes or so.
Remove from the heat; cool in the pan a little.
Put the meat into the prepared dish. Spread the potato over the top and smooth it level. Sprinkle with the grated cheese and bake for about 25 minutes or until the top is brown and crusty.