Central American Style Spiced Cottage Pie

While the potatoes cook, heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the beef mince and sliced pepper. Cook until browned, 6-7 mins. Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.

Once the beef has browned, stir in the Central American style spice mix and half of the garlic. Cook until fragrant, 1 min. Pour in the chopped tomatoes, beef stock paste and water for the beef (see ingredients for amount). Bring to a boil then turn the heat down to a simmer. Cook until thickened, 5-6 mins.

Meanwhile, turn your grill on to high. 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. Mix through the cheese and spring onions then season with salt and pepper. Cover with a lid to keep warm and set aside.

Transfer the beef filling to an appropriately sized ovenproof dish. Spread the mash over in an even layer. Grill until golden brown and piping hot, 5-6 mins. Wash out the (now empty) frying pan and put back on medium-high heat with a drizzle of oil. When hot, add the peas and stir-fry for 2-3 mins. Add the remaining garlic and cook for 1 min more. Season with salt and pepper.