Upside-Down Beef Cottage Pie

While the tomatoes are roasting, peel the potato and cut into 2cm chunks. Finely chop the brown onion. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled) and zucchini (or finely chop if you prefer).

Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add 60g butter, the milk and the salt and mash with a potato masher or fork until smooth. Cover with a lid to keep warm.

In a large frying pan, heat a good drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring, until softened, 3-4 minutes. Increase the heat to high, add the beef mince and cook, breaking up with a spoon, until browned, 4-5 minutes. Add the garlic and Italian herbs and cook until fragrant, 1 minute.

Add the carrot and zucchini to the frying pan and cook, stirring, until softened, 4 minutes. Add the tomato paste and stir to coat. Add the passata and crumble in the beef stock cubes. Stir until well combined. Reduce the heat to medium and add the brown sugar and remaining 20g butter. Simmer until thickened slightly, 4-5 minutes. Season to taste with salt and pepper. While the sauce is simmering, pick and thinly slice the basil leaves.

TIP: Seasoning is key in this dish! Taste and add more salt or pepper if you like.