Graveyard Beef and Onion Pie

When your pan of water is boiling, add the potato chunks and cook until you can easily slip a knife through, 15-20 mins.

Meanwhile, halve, peel and chop the onion into small pieces. Trim the green beans. Peel and grate the garlic (or use a garlic press).

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

Once hot, add the beef mince and onion. Fry until 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 half the garlic and dried rosemary to the beef. Cook, stirring, for 30 secs.

Stir in the red wine jus, onion marmalade and water for the sauce (see pantry for amount). Bring the mixture to the boil, then reduce the heat slightly and simmer until thickened, 5-6 mins. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.

Meanwhile, 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 potato gravestones have softened, remove them from the oven.

Once thickened, transfer the beef filling into an ovenproof dish and top with an even layer of mashed potato.

Stick the gravestones into the mashed potatoes to make your 'graveyard'. Scatter the cheese over the top.

Pop the ovenproof dish onto the (now empty) baking tray and bake on the top shelf of your oven until golden, 7-8 mins.

Wipe out the (now empty) mince frying pan and pop on medium-high heat with a drizzle of oil. 

Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.

Stir in the remaining garlic, then turn the heat down to medium and cook for 1 min.

Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins, then remove from the heat.