2. Add the garlic, and all the spice and herbs, stirring them in to spread them through the meat. Add the tinned chopped tomatoes and a little Worcestershire sauce, stir well, and simmer on a low heat for about 20 minutes, stirring occasionally to prevent the mixture sticking to the pan. If the meat starts to dry out, add a little water.

3. Whilst the meat cooks, peel and cut the potatoes into small pieces, cover them with water in a saucepan and boil for about 15 minutes until soft, adding a small amount of salt if desired. Drain off most of the water, leaving about 1 tablespoon of of the water in the saucepan with the potatoes. Add the milk, and then mash the potatoes into the liquid, ending up with a fairly soft consistency.

4. Wash the cabbage and boil for 5 - 10 minutes. (You can cook it in with the potatoes, and then fish it out and save separately before you mash the potatoes. This will save dirtying another saucepanpan). Do not cook the cabbage for long, as it will cook further in the cottage pie.