Tom's Mince and Mash

Please note that my food recipes and ingredients are purely what I and my family like:
Adjust the quantities to amount to how many people eating and selection of ingredients to your taste. If vegetarian omit the the frozen mince and use a vegetable stock cube
Frozen lean mince of your choice. Small amount of non-soak pearl barley
Chopped onion, celery, carrot, turnip, parnip, sweede, mushroom, brocolli, ground black or white pepper, paprika , tomato purree and a pinch of mix herbs plus a stock cube. I do not add any salt as this is in the stock cube.I just cover all the ingredients a some stock (cold water) and gently bring to boil whilst stirring all the time. Using a spoon or ladel keep skimming the top of your liquid and carefully remove any scum or fat. Whilst the above ingredients are simmering , peel, chop and boil some potatoes. Mash the potatoes and add some semi skimmed milk, and pro active type spread. If you wish, keep some of the mash seperate and you can add an egg or grated cheese for a friend or partner who is not on a diet. When the mince ingredients are cooked you can either thicken with gravy granuels of your choice or mix a spoon of cornflour and water to a smooth paste and slowly stir into the simmering mince ingredients to required thickness has reached. Place mince mix in oven proof dish (for your sort of oven) and spoon on the mash potatoes. Smooth potatoes flat and decorate with a fork or palet knife. Brush with semmi skimmed milk and brown in hot oven. Serve.
Add curry powder or chilli whilst cooking mince and serve with rice or spaggheti, or just plain bread and pullit. Or use jacket potatoes, the choice is endless but just keep the fat and too much salt out.