• Bring a medium saucepan of salted water to the boil. • Peel potato and cut into large chunks. Cook potato in the boiling water until easily pierced with a knife, 12-15 minutes. • Drain and return to the pan. Add the butter, milk and a pinch of salt and mash until smooth. Little cooks: Get those muscles working and help mash the potatoes!

• While the potato is cooking, grate carrot. • Finely chop brown onion and garlic. • Trim green beans.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon and onion, breaking up bacon with spoon, 3-4 minutes. • Add beef mince and cook, breaking up with a spoon, until just browned, 3-4 minutes. Add carrot, half the garlic and All-American spice blend and cook, stirring, until softened, 2-3 minutes. • Add passata and brown sugar, stir well and cook until just reduced, 2 minutes. Season to taste.

• Preheat the grill to medium-high. Transfer the mince mixture to a baking dish, then spread the mashed potato over the top, smoothening it out with the back of a spoon. • Sprinkle over shredded Cheddar cheese and grill until the cheese is melted and golden, 8-10 minutes. Little cooks: Join in on the fun by smoothing the mash mixture evenly over the pie and adding the cheese!

• While the pie is grilling, wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. Cook green beans until tender, 3-4 minutes. • Add the remaining garlic and cook until fragrant, 1 minute. Season to taste.

• Divide the American-style beef, bacon and cheesy mash pie between plates. • Serve with the garlicky greens. Enjoy!