Cottage pie, American-style

In a large frying pan, dry-fry the mince and onion for 6-7 minutes, stirring frequently, until the meat is browned and the liquid has evaporated.

Put a large saucepan of water on to boil. Add the stock cube, baked beans, Worcestershire sauce and maple syrup to the frying pan, cover and simmer for 10 minutes, stirring occasionally. Moisten the mixture with a little water, if necessary, and season with black pepper.

Meanwhile, prepare the topping: put the potatoes in the boiling water, add a pinch of salt, return to the boil and cook for 15-20 minutes until tender. Drain and mash them with the fromage frais then season to taste.

Heat the grill to high. Spoon the meat mixture into a 1.5 litre (2# pint) flameproof serving dish and spread the mashed potato evenly over the top. Grill for 4-5 minutes until the potato topping is golden brown. Serve garnished with sprigs of thyme.