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 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 paste, but use less if you're sensitive to heat. While the veggies are cooking, finely chop the garlic. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the beef mince and cook, breaking up with a spoon, until just browned, 2-3 minutes. Add the garlic, Mumbai spice blend, tandoori paste and tomato paste and cook until fragrant, 1 minute. Add the water and cook until slightly reduced, 1-2 minutes. Season to taste. Add the baby spinach leaves, stirring to combine.

Add the butter, milk, the salt and brown mustard seeds to the saucepan with the cooked cauliflower and potato. Mash until smooth.

Preheat the grill to high. Transfer the beef filling to a medium baking dish, spreading it out evenly. Spread the cauli-potato mash over the top. Sprinkle over 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 the tomato, mixed salad leaves, white wine vinegar and a drizzle of olive oil. Season to taste.

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