Peel your white potatoes and dice them and load the potatoes into the slow cooker with half the butter or margarine, salt, pepper, and mixed herbs. Allow to slow cook for 90 minutes on high to create soft mashed potatoes. After 90 minutes put the potatoes to one side in a suitable bowl and add the milk and other half of the butter.

Whilst the potatoes are cooking in the slow cooker, peel and dice the onion and the carrots as well as cleaning and slicing the celery.

When the slow cooker is done, and you have emptied out the potatoes use the slow cooker on the stovetop to sauté the onion, with extra virgin olive oil.

Once the onions are sautéed add in the minced beef and brown all over but don’t cook.

Then remove the slow cooker from the stovetop and add everything else into the slow cooker (apart from the potatoes and peas) and mix well. Slow cook for 90 minutes on high. When the slow cooker is back on mash your potatoes with the butter and milk until they are nice and creamy.

After 90 minutes stir in the peas, fork test your carrots to make sure they are cooked and if needed add some extra mash to thicken up your cumberland pie filling.

Load up with mash potatoes and then sprinkle with breadcrumbs and cheese. Next slow cook on high for 1 hour before serving.