Mexican Cottage Pie

Halve, then remove the core from the green pepper and chop into 1cm pieces. Peel the carrot and remove the top and bottom. Cut in half lengthways, then chop into ½cm cubes. Halve, peel and thinly slice the onion into half moons. Deseed and finely chop the chilli.

Heat a splash of olive oil in a frying pan on medium-high heat. Add the pepper and carrot. Cook for 5 mins then remove to a plate. Put the (now empty) pan back on medium-high heat with another splash of oil. Add the beef mince, and spread it out evenly. Cook for 2 mins without stirring. Turn it over and cook for another 2 mins without stirring.TIP: Leaving the mince alone allows it to get really brown, improving the taste.

When the beef mince is almost cooked, add the onion and chilli to your pan. TIP: Some like it hot, but if you’re not one of them, go easy on the chilli! Turn the heat to medium and fry until the onion is soft, about 3 mins.

Add the Mexican spice, a large pinch of salt and a good grind of black pepper. Also add the beef stock pot, diced tomatoes and tomato purée, along with the pepper and carrot. Allow to simmer and thicken until there is almost no liquid left.