Speedy Beef and Red Wine Open Pie

a) Meanwhile, trim and halve the carrot lengthways (no need to peel). Slice widthways into ½ cm thick half moons.

b) Trim the green beans.

c) Heat a drizzle of oil in a large frying pan on medium-high heat.

d) Once hot, add the beef mince and carrot. IMPORTANT: Wash your hands and equipment after handling raw mince.

a) Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks.

b) While the mince and veg fry, spread the green beans out on a medium baking tray. Drizzle with oil and season with salt and pepper.

c) When the oven is hot, roast the green beans on the top shelf until tender, 8-10 mins.

If you'd prefer to boil your green beans, boil them while the mince fries for 4-6 mins, until tender.

a) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.

b) Stir in the tomato puree, red wine jus paste, Worcester sauce, beef stock paste, sugar and water for the sauce (see pantry for both amounts). TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

c) Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.

a) 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.

b) Season with salt and pepper. Cover with a lid to keep warm.