Bring a large saucepan of water with 1/2 tsp salt to the boil. Peel and chop the potatoes into 2cm chunks. 

Peel and trim the carrot, then quarter lengthways. Chop widthways into small pieces. 

Trim the green beans. Halve any thick broccoli stems lengthways. Peel and grate the garlic (or use a garlic press).

When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins. Once cooked, drain in a colander and return to the pan, off the heat.

While the potatoes cook, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the carrot and season with salt and pepper. Fry, stirring occasionally, until softened, 6-7 mins.

Meanwhile, grate the Cheddar.

Once the carrot has softened, transfer to a small bowl.

Pop your (now empty) pan back on medium-high heat (no oil).

Once hot, add the beef mince and fry until 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. It's cooked when no longer pink in the middle.

Add the cooked carrot back to the pan along with half the garlic. Stir and cook for 1 min more.

Pour the tomato passata into the beef pan, then stir in the red wine jus paste, sugar and water for the sauce (see pantry for both amounts). TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Bring to the boil, then reduce the heat and simmer, stirring occasionally, until thickened, 8-10 mins. 

Meanwhile, preheat your grill to high.

Once the potatoes are drained, add the Cheddar and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm. 

Once the pie filling has thickened, stir through the peas, season to taste, then remove from the heat. Add a splash of water if it's a little too thick, then transfer to an appropriately sized ovenproof dish.

Top the filling with an even layer of mash and smooth it out using the back of a spoon.

Sprinkle over the Parmigiano Reggiano, then grill until golden brown, 6-8 mins.

Meanwhile, wash out your frying pan and pop back on medium-high heat with a drizzle of oil.

Once the oil is hot, add the green beans and broccoli and stir-fry until starting to char, 2-3 mins

Stir in the remaining garlic, then turn the heat down to medium and cook for 1 min.

Add a splash of water and immediately cover with a lid or some foil. Cook until tender, 4-6 mins. Stir through the butter (see pantry for amount), then remove from the heat.

Serve your ultimate cottage pie with the buttery green veg alongside.

Enjoy!