Graveyard Beef and Onion Pie

Halve, peel and chop the onion into small pieces.

Trim the green beans. Peel and grate the garlic (or use a garlic press).

When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.

Heat a frying pan on medium-high heat (no oil). Once the pan is 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.

Add half the garlic and dried rosemary, cook for 30 secs. Stir in the red wine jus, onion marmalade and water (see ingredients for amount). Bring the mixture to a 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 ovenproof dish.

Transfer the beef mixture into the ovenproof dish and smooth the mashed potatoes on top.

Stick the gravestones into the mashed potatoes, scatter the cheese on top and return to the oven to bake until golden, 7-8 mins.

Wash and dry the frying pan.

Heat a drizzle of oil in the now clean frying pan on medium-high heat.

Once the pan is hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the remaining garlic, turn the heat down to medium and cook for 1 min.

Then add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins.

Remove the pan from the heat.