Bring a large saucepan of water to the boil with 1/2 tsp salt.

Slice the potatoes into 1cm thick rounds (no need to peel). Peel and grate the garlic (or use a garlic press).

Once boiling, add the potato slices to the water and simmer until you can easily slip a knife through, 8-12 mins. Drain in a colander.

Meanwhile, preheat your grill to high.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the beef mince. Stir-fry until the mince is browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. 

While the beef cooks, drain and rinse the mixed beans in a sieve.

Add the garlic to the mince and stir-fry until fragrant, 30 secs.

Stir in the passata, mixed beans, sun-dried tomato paste, red wine stock paste, sugar and water for the sauce (see pantry for both amounts). Roughly crush half the beans in the pan with the back of a fork or potato masher.

Bring to the boil, then reduce the heat and simmer, stirring occasionally, until thickened, 5-6 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

While the beef simmers, grate the Cheddar. Cut the broccoli into florets (like small trees), halving any large ones.

Once the beef mixture has thickened, taste and season with salt and pepper if needed. Spoon it into an appropriately sized ovenproof dish, then layer the cooked potato slices over the top.

Sprinkle over the cheese, then grill until golden and bubbling, 5-6 mins.

Meanwhile, wipe out the mince frying pan and pop it back on medium-high heat with a drizzle of oil.

Once hot, add the the broccoli and stir-fry for 2-3 mins.

Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 4-5 mins more. Season with salt and pepper.

When your hotpot is ready, allow to stand for 2 mins, then serve with the broccoli alongside.

Enjoy!