Cheesy Spiced Chorizo and Beef Cottage Pie

Heat a large frying pan on medium-high heat (no oil).

Once hot, add the chorizo and beef mince. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

When the mince has browned, drain and discard any excess fat.

Add the garlic and Mexican style spice mix and fry for 30 secs. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.

Next, add the passata, beef stock paste, sugar, honey and water for the sauce (see pantry for all three amounts).

Bring to the boil, then lower the heat and simmer until thickened, 5-6 mins.

Meanwhile, preheat your grill to high. Grate the cheese.

Once the sauce has thickened, stir in the peas and cook for a further 2-3 mins. Remove from the heat. TIP: Add a splash of water if you feel it needs it. 

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.

Transfer the pie filling to an appropriately sized ovenproof dish. 

Top with an even layer of mash and sprinkle over the cheese. Grill until the cheese is bubbling and golden, 5-6 mins.