Indian-Style Beef Cottage Pie

Cook the potato in the boiling water until easily pierced with a knife, 12-15 minutes. Drain, then transfer to a bowl. Return the pan to a mediumhigh heat with the butter and a drizzle of olive oil. Cook the brown mustard seeds (see ingredients) and 1/2 the onion until fragrant, 2 minutes. Remove from the heat. Return the potato to the pan. Add the milk and the salt. Mash until smooth. Set aside.

TIP: You can leave out the mustard seeds if you prefer!

While the potato is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the celery, carrot and remaining onion, stirring, until softened, 4-5 minutes. Add the beef mince and cook, breaking up with a spoon, until just browned, 2-3 minutes.

SPICY! This is a mild spice blend, but use less if you're sensitive to heat!

Preheat the grill to high. Add the Mumbai spice blend, tandoori paste and garlic and cook until fragrant, 1 minute. Add the tomato paste, the water and vegetable stock powder. Stir to combine. Season with salt and pepper. Transfer the beef filling to a baking dish. Spread the mash evenly over the top. Grill until lightly golden, 8-10 minutes.

While the pie is grilling, roughly chop the tomato. In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add the baby spinach leaves and tomato. Toss to coat.