Bring a large pan of slightly salted water to the boil and add the potatoes. Simmer for 5 mins, then remove from the pan using a slotted spoon. Drain well and place on a baking sheet with the carrots. Drizzle with ½ tbsp oil and season. Toss to combine, then bake for 30 mins until golden and crisp. Add the croutons to the baking sheet for the final 8 mins of cooking.

Put the peas into the pan of simmering water and simmer for 3-4 mins until tender. Drain and set aside.

Heat 1 tbsp oil in a large frying pan over medium-high heat. Add the onion and leeks and fry for 10 mins until softened. Add the garlic and fry for 1 min. Remove the vegetables from the pan and add to the peas.

Add the mince to the pan along with the Colman’s cottage pie recipe mix. Cook for about 10 mins until the mince is browned and cooked through. Add the onions, leeks and peas and mix to combine. Keep warm.

Heat a large, nonstick frying pan over medium-high heat and add the remaining ½ tbsp oil. Crack in the eggs and fry for 2-3 mins, or until cooked to your liking.

Add the potatoes and carrots to the mince, mix to combine and season to taste. Divide the mixture between 4 plates and top each plate with a fried egg. Season the eggs and scatter over the croutons to serve.