Quick cheese croquette-topped shepherd’s pie

Defrost the croquettes (covered on a plate at room temperature, or in the microwave on low for a couple of minutes), then break into chunky pieces.

Finely chop the leeks from the packs of petits pois. Fry the meatballs in an ovenproof frying pan, breaking up the mince with a spatula. Add the leeks, then cook until the mince has browned, with no pink meat and juices that run clear.

Pour in the gravy, bring to a simmer, then top with the croquettes. Bake at 200ºC, gas mark 6 for 20 minutes until piping hot and crisp.

Cook the peas and pancetta according to pack instructions, then serve alongside.