Mexican Beef Pie

While the sweet potato is cooking, finely chop the brown onion. Finely dice the zucchini. Finely dice or grate the carrot (unpeeled). Grate the Cheddar cheese.

Heat a drizzle of olive oil in a large frying pan over medium-high heat. Add the brown onion, zucchini and carrot and cook for 5-7 minutes, stirring, until the vegetables are tender. TIP: If you’ve got the time, feel free to cook the vegetables on a lower heat for a little longer than recommended to bring more flavour to the dish.

Add the beef mince to the pan with the veggies and cook, breaking up with a wooden spoon, for 5 minutes, or until browned. Add the mild Mexican spice blend, the salt (use suggested amount) and the chilli flakes (if using) and stir for 1 minute, or until fragrant. TIP: Some like it hot but if you don't, just hold back on the chilli flakes. Add the tomato paste and stir through until all ingredients are well coated. Season to taste with a pinch of pepper.

Scoop the beef mince mixture into a small baking dish. Top with the roasted sweet potato cubes, sprinkle over the Cheddar cheese. Season with a pinch of pepper and place on the top shelf of the oven to cook for 8-10 minutes, or until golden.