Preheat the oven to 375°F, gas mark 5, 190°C (170°C fan-assisted).

Put the potatoes in a large saucepan of lightly salted water and bring to the boil.

Reduce the heat slightly and simmer for 15-20 minutes until potatoes are soft.

Drain through a colander, then mash through a potato ricer directly back into the saucepan.

Season the potatoes lightly with sea salt and white pepper. Then mash in the coconut oil over a gentle heat for 1 minute, then set aside.

Heat the oil in a non-stick frying pan, add the shallots and cook gently until translucent for 5 minutes or until soft.

Gradually add the minced beef, over a medium heat, breaking up with a wooden spoon, for 5 minutes until browned.

Add the tomato purée, tomato ketchup, Worcestershire sauce and season with garlic granules, sea salt and black pepper to taste.

Continue to cook over a low heat for 10 minutes.

Spoon the beef mixture into a 2 litre baking dish and carefully spoon the mash over the top, spreading over the surface of the filling.

Using a fork, create a pattern over the top of the potato topping.

Bake in the preheated oven for 30 minutes, until heated through and the potato crust is golden.