Oven temp: 200c - Preheat the oven. Heat the oil in a saucepan and cook the mince for 5-6 minutes, or until browned. Remove from the pan and set aside.
Add more oil to the pan, if necessary, and fry the onion and garlic for 3-4 minutes, or until the onion is soft. Add the carrot and fry for a further 5 minutes.
Return the mince to the pan and add the mixed herbs, stock, tinned tomatoes, and tomato purée. Bring to the boil and simmer for 15 minutes, or until the sauce develops a thicker consistency.
While the sauce simmers, cook the potatoes in lightly salted boiling water for 10 minutes, or until tender. Drain well and mash with the margarine/butter and milk until smooth and creamy. Season to taste with salt and pepper.
Transfer the beef mixture to a greased ovenproof dish, and evenly spoon over the mashed potato. Run the prongs of a fork over the top of the mash so that it crisps in the oven. Cook in the oven for 30 minutes, or until the mash is evenly golden. Serve immediately.
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