Beef and Cheesy Mash Pie

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the beef mince and carrot, then season with salt and pepper. Fry until the mince is browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince.

Add the garlic and fry for 1 min more.

Stir in the sugar and water for the sauce (see pantry for both amounts), tomato puree, red wine jus paste and mixed herbs.

Bring to the boil, then reduce the heat to medium and simmer until thickened, 3-4 mins. Stir occasionally and reduce the heat if necessary. IMPORTANT: The mince is cooked when no longer pink in the middle.

Meanwhile, grate the cheese.

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper.

Once the mince filling has thickened, spoon into an ovenproof dish and top with the mash. Spread out in an even layer, then sprinkle over the cheese.

Bake the pie on the middle shelf of your oven until golden, 15-20 mins.

While the pie cooks, wash out your potato pan, then fill it with water and bring to the boil on high heat. Trim the green beans.

When the pie has 5 mins of cooking time left, add the beans and 0.5 tsp salt to the boiling water. Bring the pan back to the boil and cook until just tender, 4-6 mins. Drain in a colander, then return to the saucepan.

Season with salt and pepper. Toss in olive oil if you'd like.