For another meal idea, serve the cooked mince with the baked beans with spaghetti. When time is short, don't crush a fresh garlic clove - use 1 teaspoon (5ml) of garlic paste.

• 8 ounces (225g) ground (minced) lamb
• 1 small onion, chopped
• 7 ounce (200g) can tomatoes
• 1 teaspoon (5ml) tomato puree
• 1 clove garlic, crushed
• 1 teaspoon (5ml) dried mixed herbs
• 6 ounce (150g) can baked beans
• 8 ounce (225g) potatoes, roughly chopped
• 6-8 ounces (175-225g)/parsnips, roughly chopped
• 4 tablespoons (60ml) fromage frais
• 1 teaspoon (5ml) sesame seeds
• salt and freshly ground black pepper

Dry fry the mince and onion until brown. Add the canned tomatoes, tomato puree, garlic and mixed herbs and bring the mixture to the boil. Season well, reduce the heat and simmer the meat for 30 minutes, stirring occasionally until cooked. Stir in the baked beans and divide the base between two individual pie dishes. Preheat oven to 375°F/190°C/Gas Mark 5. Meanwhile, cook the potatoes and parsnips together in boiling, salted water for 20-30 minutes until soft. Drain, then mash until smooth. Stir in the fromage frais, check for seasoning, then spread the mixture on top of the pies. Sprinkle with sesame seeds, then bake for 15-20 minutes until golden brown and heated through