Mince is always good value, and it's usually on offer as well - look for the cheaper fattier mince (it's often at the back of the bottom shelf in the supermarket as everyone wants lean mince). This makes a really good family meal and is also very low carb. Leeks can be substituted for shallots too.

5 leeks (about the number you will get in a pack from Sainsbury) sliced

1/2 head of celery, sliced

500g beef mince

1 stock cube

1 whole celeriac, peeled and chopped into chunks

2 Echalion shallots (Sainsbury's sell these - long and thin rather than round - but I guess ordinary shallots would be find - you need around 75g)

Butter

Grated cheese

• Fry your beef first, in olive oil in a large frying pan, and season with salt, pepper and when browned, crumble in the OXO cube
• In a large saucepan, fry the leeks and celery in butter with a splash of olive oil (Adding the oil helps to prevent the butter from burning)
• When softened, add the mince and then cover with water and simmer for 30 minutes, with the pan lid on
• After 30 minutes, take the lid off and reduce the amount of liquid (it needs to be reasonably dry - but do this to your own taste)
• While the meat is cooking, boil your celeriac in a large pan of salted water, till tender - this will take 20-25 minutes
• Drain and mash - either by hand or with a stick blender.
• Thinly slice the shallots and fry gently till nicely browned, in butter with a splash of oil, then mix into the mash
• Put the meat into an oven-proof dish and spread the mash on top of it. Top with the grated cheese and bake for around 20 minutes in a hot oven until the cheese is browned.

32g for the whole thing; 5.4g carbs per portion if serving 6 people