Bring a large pan of water to boil, add the potatoes and boil until tender.
Heat a large pan and brown the mince with the onion and the carrots into. Stir in the Schwartz for Chef Mixed Herbs and flour. Blend in the stock. Add the tomato paste and peas. Bring to the boil, stirring.
Mash the potatoes with the butter, stir in the cooked sliced cabbage and season with the Schwartz for Chef Ground Black Pepper and Sea Salt.
Transfer the meat mixture to an ovenproof dish, top with the bubble and squeak and oven bake for 30-40 minutes, until golden.
