Pork and Chorizo Pie

While the potatoes cook, halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press). Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.

Heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the pork mince and cook until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle. Add the onion, carrot and chorizo to the mince, then cook until the veg has started to soften, 5-6 mins. Stir in the garlic and cook for 1 min more.

Add the tomato passata, water for the sauce (see ingredients for amount) and chicken stock paste to the mince pan and stir to combine. Bring to the boil, then lower the heat and simmer until the sauce has thickened and reduced by half, 10-15 mins. Meanwhile, grate the Cheddar cheese.

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 to taste with salt and pepper. Cover with a lid to keep warm and set aside. Preheat your grill to its highest setting.