Method • Heat 1 tbsp dripping. Sweat chopped red onion, then add the crushed clove of garlic. Add diced carrot and finely chopped spring onions. Cook for three or four minutes, then put aside. • Heat 1 tbsp of dripping, then add meat. Fry and caramelise. Sprinkle with flour. Stir in, add ketchup, Worcestershire sauce and Tabasco. Add onions etc back to the pan. Add stock and cook. Leave to simmer for 30 minutes, then put to cool. • Meanwhile cut potatoes, swede and carrot into even sizes. Cook, drain and dry. Add butter, milk and nutmeg, check seasoning. Add cheese and put potatoes into piping bag with star tube. Pour meat into pie dish. Pipe potato mixture on top. • Brush with melted butter. Bake on 190˚C for around 30 minutes. Sprinkle with chopped parsley and serve.