• Bring a medium saucepan of salted water to the boil over high heat. • 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. 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.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 3-4 minutes. • Add beef mince and cook, breaking up with a spoon, until just browned, 3-4 minutes. Add carrot, garlic and All-American spice blend, then cook, stirring until softened, 2-3 minutes. • Add tomato sugo and the brown sugar, stirring well, until just reduced, 2 minutes. • Stir in baby spinach leaves until wilted. Season to taste with salt and pepper.

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

• Grill pie until the cheese is melted and golden, 8-10 minutes.

• Divide the American-style beef and cheesy mash pie between plates to serve. Enjoy!