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 0.5 tsp of salt and the potatoes. Cook for for 7-8 mins, then add the cavolo nero to the pan. Cook for a further 5-8 mins until the potatoes and cavolo nero are tender. TIP: the potatoes are cooked through when you can easily slip a knife through.

Heat a drizzle of oil in a large frying pan on a medium heat. When hot, add the beef mince and cook until browned, 4-5 mins. Break the mince up with a spoon as it cooks. Meanwhile, 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 the spring onions then slice thinly. 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 sauce, 5 mins. Season to taste with salt and pepper.

When cooked, drain the potatoes and cavolo nero 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!