Heat the oil in a large pan and fry the onions until they become soft, stir in the mince and fry until evenly browned. Add the carrots, Worcestershire sauce, parsley and stock, bring to the boil and then allow to simmer for 20minutes, remembering to stir occasionally, if your mixture has become too dry just add some water. Add gravy granules to thicken slightly and season with salt and freshly ground black pepper.
Meanwhile place your chopped potatoes into a saucepan of water adding a good pinch of salt. Allow to boil until tender. Drain, return to the heat and steam till dry. Preheat oven to 180⁰.>
Tip the minced meat mixture into an ovenproof dish. Put spoonful’s of potatoes over the top and smooth out with a fork. Take your pieces of cheese and stick them into the potato topping.
Place in the oven to cook for 30 – 35 minutes until the top of the pie is crispy and brown.