Preheat your oven to 200°C. Put a large saucepan of water on to boil. Chop the potatoes (no need to peel) into 2cm chunks. Once the water is boiling, add 1/2 tsp of salt and the potatoes. Cook for 7-8 mins, then add the kale to the pan. Cook for a further 5-8 mins until the potatoes and kale are tender. TIP: the potatoes are cooked through when you can easily slip a knife through.

Meanwhile heat a drizzle of oil in a large frying pan on a medium heat. When hot, add the beef mince, season with salt and pepper and cook until browned, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. Use a wooden spoon to break it up as it cooks. Drain and discard any excess fat from the beef, then season with salt and pepper. While the beef cooks, trim the carrot and quarter lengthways (no need to peel). Chop widthways into small pieces. Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Trim and thinly slice the spring onions. Grate the Cheddar.

Once the mince is browned, add the onion and carrot and cook until softened, 4-5 mins. Next stir in the garlic and cook for a further minute. Add the water (see ingredients for amount) and red wine jus paste. Bring to the boil and reduce the heat to simmer until you have a glossy thick sauce, 5 mins. IMPORTANT: The beef is cooked when no longer pink in the middle.

When cooked, drain the potatoes and kale in a colander. Return to the pan and mash with a potato masher until smooth. Stir through the spring onion and half of the Cheddar and season to taste with salt and pepper. TIP: Add some milk and butter if you have any.

Transfer the beef mix to an ovenproof dish (we used a 20x20cm dish for 2). Top evenly with the colcannon and sprinkle over the remaining Cheddar. Bake on the top shelf of your oven until the cheese has melted and starting to brown, 15-20 minutes.

Once the pie is bubbling hot and the cheese melted, carefully remove from the oven and share between your plates. Enjoy!