Bring a large saucepan of water to the boil with ½ tsp salt.

Slice the potato 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. Halve, peel and chop the onion into small pieces.

Once hot, add the onion and mushrooms. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.

Next, add the beef mince. Fry until the mince is browned, 5-6 mins. Use a spoon to break up the mince as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Meanwhile, drain and rinse the mixed beans in a sieve.

Once the mince is browned, drain and discard any excess fat. Add the garlic and 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 the beef and beans to the boil, then reduce the heat and simmer, stirring occasionally, until thickened, 5-6 mins.

While the beef simmers, grate the Cheddar. 

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, boil a full kettle.

Meanwhile, wipe out the potato saucepan. Pour the boiled water into the saucepan with ¼ tsp salt on high heat.

When boiling, add the peas to the water and cook for 2-3 mins. Once cooked, drain in a colander and return to the pan. Drizzle with oil and season with salt and pepper.

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