• 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 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 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, half the garlic and All-American spice blend and cook, stirring, until softened, 2-3 minutes. • Add passata and the brown sugar, stir well and cook until just reduced, 2 minutes. Season to taste. TIP: For best results, drain the oil from the pan before adding the passata!

• Preheat grill to medium-high. Transfer the mince mixture to a baking dish, then spread the mashed potato evenly over the top. Using a fork, create a pattern in the mashed potato (this will help give the pie a crispy, golden top!). • Sprinkle over shredded Cheddar cheese and grill until the cheese is melted and golden, 8-10 minutes.

• 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, tossing, until tender, 3-4 minutes. • Add the remaining garlic and cook until fragrant, 1 minute. Season to taste.

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