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 medium-high 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 large frying pan over a medium-high heat with a drizzle of olive oil. Cook the carrot, capsicum 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 to the pan 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.