Smoked Sausage & Bean "Cowboy" Pie

Meanwhile, chop your potatoes into 2cm chunks (no need to peel). When boiling add the potatoes and cook until you can easily slip a knife through, 15-20 mins. Halve, peel and thinly slice the onion. Trim the spring onions and thinly slice. Peel and grate the garlic (or use a garlic press). Grate both cheeses. Drain and rinse the black beans in a colander, pop half of the beans into a bowl and mash with the back of a fork.

Heat a drizzle of oil in a large frying pan on a medium-high heat. When hot add the onion to the pan and cook until soft, 4-5 mins. Add the garlic and cook for 1 min. Pour in the water (see ingredients for amount), chicken stock paste, chopped tomatoes and black beans (both whole and crushed). Stir well, then bring to a boil, lower the heat to simmer until slightly thickened, 5-7 mins.

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 and stir in the spring onions. Cover with a lid to keep warm. Once the sausages are cooked, transfer them to a board and chop them into 2cm chunks. Add them to the tomato sauce. Increase your oven temperature to 220°C.

Stir the BBQ sauce through the sausage and bean mix, taste and add more salt and pepper if needed. Transfer to an appropriately sized oven proof dish (we used a 20x20 cm for 2 people). Top with the mashed potatoes, spread to cover the sausage mixture and sprinkle over the cheese. Cook on the top shelf of your oven until golden and bubbling, 10-15 mins.