1. Add the potatoes and red lentils into a large saucepan with 1 tsp of salt. Fill up with water so all the potatoes are covered. Bring to the boil then lower to a medium heat. Cook for around 15-20 mins until the potatoes are soft but tender.

2. Whilst the potatoes are cooking, in a large wok on a medium heat add the oil and fry the onions and garlic for 5 mins. Then add in the 2 tbsp of oregano, the garlic powder, 1 tsp of salt, Italian seasoning and cook for 2 mins. Add in the tomato puree and cook for a further 2 mins.

3. Add in the mince, give everything a good mix and cook for 10 mins. At this point your potatoes should be cooked. Drain and transfer back into the pan, sprinkle in 2 tbsp of oregano and 1 tsp of salt and mash together. Pour in the milk and mash again until the texture is creamy. Leave to one side.

4. Pre heat the oven to 180 degrees. Once the 10 mins are up, finally add the peas, sweetcorn and red wine to the mince mixture, stir well and cook for a further 5 mins.

5. In a large oven proof dish, transfer over the mince then spread the mash potato evenly on top. I use a large spoon to do this. Sprinkle the yeast extract on top and place in the oven for 30-40 mins, until its golden on top.