Smoky Cheesy Bean Pie

Meanwhile, boil a full kettle.

Peel half the garlic cloves. Chop the potatoes into 2cm chunks (peel first if you prefer).

Pour the boiled water into a large saucepan with 1/2 tsp salt and bring to a boil. Add the potatoes and peeled garlic cloves. 

Cook until you can easily slip a knife through, 15-20 mins. 

Meanwhile, peel and grate the remaining garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium-high heat. Add the grated garlic and Mexican style spice mix. Stir-fry for 1 min.

Pour in the tomato passata and mixed beans (including their liquid). Stir in veg stock paste, water for the sauce and honey (see pantry for both amounts). Bring to the boil, then simmer until the sauce has thickened slightly, 4-5 mins.

Once roasted, stir the butternut squash through the sauce. Stir in the smoky base paste and butter (see pantry for amount).

Grate the 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), then mash the potatoes and garlic until smooth.

Transfer the butternut and bean sauce to an appropriately sized ovenproof dish. Top with an even layer of mash, using the back of a spoon to smooth it out. Scatter over the cheese.

Bake the pie on the top shelf of your oven until golden and bubbling, 10-12 mins.