Spiced Beef Mince Cottage Pie

Heat a large frying pan on medium-high heat with a drizzle of oil.

Once hot, add the beef mince to the pan. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks. When the mince has browned, drain and discard any excess fat. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

Add the onion and carrot and cook until the veg has softened, 5-6 mins. Season with salt and pepper.

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

Add the garlic, Mexican style spice mix, tomato puree and half the balsamic vinegar to the frying pan. Fry, stirring, 1-2 mins.

Stir in the vegetable stock paste, sugar and water for the sauce (see pantry for both amounts). Simmer until thickened, 3-4 mins.

Stir in the butter (see pantry for amount) until melted. Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.

Meanwhile, preheat your grill to high. 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) and mash until smooth. Season with salt and pepper.

Transfer the pie mixture into an ovenproof dish. Spread the mash over the top in an even layer and top with the grated cheese.

Pop under the grill until golden and bubbling, 5-6 mins.

While the pie cooks, in a medium bowl, combine the remaining balsamic vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

When the pie is cooked, toss the baby leaves through the dressing. TIP: Don't add the leaves too early or they'll go soggy.