Italian Beef Cottage Pie

While potato is cooking, finely chop brown onion (see ingredients) and carrot. Finely chop garlic. Trim green beans.

In a large frying pan, heat a drizzle of olive oil over a high heat. Cook onion and carrot, stirring, until softened, 6-7 minutes. Stir in tomato paste, Italian herbs (see ingredients) and 1/2 the garlic until fragrant, 1 minute. Add beef mince and cook, breaking up with a spoon, until just browned,
3-4 minutes. Reduce heat to medium and add
the water and the salt. Stir to combine. Season to taste. TIP: Add a dash of water if the mixture looks dry!

Preheat grill to medium-high. Transfer mince filling to a medium baking dish. Spread mashed potato over the top. Grill until potato is golden, 5-10 minutes. TIP: Grills cook fast, so keep an eye on the pie!

While the pie is grilling, wipe out frying pan and return to a medium-high heat with a drizzle of olive oil. Add green beans and cook, tossing regularly, until tender, 3-4 minutes. Stir in remaining garlic, until fragrant, 1 minute. Season. TIP: Add a dash of water to the pan to help speed up the cooking process.