Bring a medium saucepan of salted water to the boil. Roughly chop the cauliflower (including the stalk) into small chunks. Peel the potato, then cut into large chunks. Cook the cauliflower and potato in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and return to the pan. TIP: Save time and get more fibre by leaving the potato unpeeled!

SPICY! This is a mild curry paste, but use less if you're sensitive to heat. While the veggies are cooking, finely chop the garlic. Thinly slice the celery. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the beef mince and celery, breaking up with a spoon, until just browned, 2-3 minutes. Add the garlic, Mumbai spice blend, mild curry paste and tomato paste and cook until fragrant, 1 minute. Add the water and cook until slightly reduced, 1-2 minutes.

To the pan with the potato and cauliflower, add the butter, milk and a good pinch of salt. Mash until smooth.

Preheat the grill to high. Transfer the beef filling to a baking dish, spreading it out evenly. Spread the cauli-potato mash over the top. Sprinkle with the shredded Cheddar cheese. Grill until lightly golden, 8-10 minutes.

While the pie is grilling, roughly chop the tomato. In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add the tomato and cos lettuce leaves. Toss to coat.

Divide the Mumbai beef and cauli-potato pie between plates. Serve with the green salad.