Prepare the vegetables for the cottage pie filling. Place a casserole or solid-based saucepan on a medium heat and add the vegetable oil. Add the diced onion, carrot, swede, garlic, bay leaf and a large pinch of salt. Cook for 10 minutes, with a lid on if you have one, string every 2 minutes allowing the vegetables to sweat rather than fry and take on any colour.

Once the vegetables are tender, turn up the heat and add the beef mince. Fry for 8 minutes, breaking the meat up with a wooden spoon and allowing it to cook and colour all over.

Now add the flour and tomato puree and coat everything in the pan well. Cook for a further 2 minutes before adding the beef stock and Worcestershire sauce. Season generously with black pepper, bring to a simmer, and leave to cook for a further 30 minutes.

Peel and cut the potatoes in half and place them into a pan of cold water along with a generous amount of salt. Bring the water to a boil, turn it down to a simmer, and allow it to cook for 15-18 minutes until they are completely tender.

Once cooked, drain the potatoes and allow them to steam dry in a colander while the cottage pie filling simmers.

Preheat the oven to 180°C fan.

While the cottage pie filling simmers, heat the milk and the butter in the pan your cooked the potatoes in. Once the butter has melted, add in the potatoes and mash until smooth and creamy. If you have a potato ricer, this will really help to achieve a lump-free mash. Make sure to season well with salt and pepper.

Check pie filling for seasoning before transferring to an over-proof baking dish, remembering to discard the bay leaf. Top with the creamy mash (you can do this using two spoons or if you are feeling fancy, use an ice-cream scoop like we have - school dinner style!). Once you are happy with the top (we like lots of texture to allow for maximum crispy bits), scatter with grated parmesan cheese and transfer to the oven for a further 30-40 minutes until golden brown.

Pan-steam the kale in a large frying pan with a little butter, salt, pepper and a splash of water for 4-5 minutes. Serve with the piping hot cottage pie, which should be allowed to stand for 10 minutes before tucking in.