Cheesy Beef & Pork Cottage Pie

• While the sweet potato is cooking, finely chop brown onion and celery. • Grate zucchini.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook onion, carrot and celery, stirring, until softened, 3-4 minutes. • Add beef & pork mince and cook, breaking up with a spoon, until just browned, 2-3 minutes. Drain excess oil from the pan. • Add Aussie spice blend and garlic and cook, stirring, until fragrant, 1 minute. • Stir in passata and chicken-style stock powder. Season with salt and pepper.

• Preheat grill to high. • Transfer mince filling to a baking dish. • Spread over sweet potato topping. Sprinkle evenly with Cheddar cheese. • Grill pie, until lightly golden, 6-8 minutes.

TIP: Grills cook fast, so keep an eye on the pie!

• Meanwhile, roughly chop cucumber. • In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Season, then add mixed salad leaves and cucumber. Toss to coat.