Kylie’s Super Mexican Cottage Pie

Remove the core from the pepper and chop it in half lengthways. Chop each half into 1cm strips, then turn them widthways to chop into 1cm cubes. Peel and chop the carrot in half lengthways, then chop each half into ½cm strips. Turn widthways and chop into ½cm cubes. Peel and slice the onion in half lengthways, then thinly slice widthways (into half moons). Finely chop the chillies.

Heat a splash of olive oil in a frying pan on medium-high heat. Add your pepper and carrot and cook for 5 mins. Remove and put on a plate for later.

Heat a splash of olive oil in the (now empty) frying pan on medium-high heat. Once the pan is nice and hot (the oil will become thinner and move in the pan like water), add in the beef mince, spread it evenly, then leave it for 2 mins without stirring. Turn it over and cook for another 2 mins without stirring. Tip: By leaving the beef alone it’ll have a chance to really brown on the outside, improving the taste and the texture.

Add your onion and chilli (less if you don’t like spice!) to your pan when your beef is almost cooked. Turn the heat to medium and fry for 3 mins or until your onion is soft.

Add the Mexican spice, a large pinch of salt, a grind of pepper and the chopped tomatoes along with your pepper and carrot. Fill the tin a third with water, swirl it around and add to the pan. Allow to simmer and thicken.

Once your beef mixture has thickened, pour into an ovenproof dish. Top with your roasted sweet potato and torn mozzarella. Bake in your oven until your cheese has melted.