Upside-Down Beef Cottage Pie

While the tomatoes are roasting, peel the potato and cut into 2cm chunks. Finely chop the brown onion (see ingredients). Finely chop the garlic. Grate the carrot (unpeeled).

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

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

Add the carrot to the frying pan and cook, stirring, until softened, 3-5 minutes. Add the diced tomatoes with garlic & olive oil and beef stock pot. Stir until well combined. Reduce the heat to medium and simmer until thickened slightly, 4-5 minutes. Stir through the baby spinach leaves until wilted, 1 minute. Season to taste. 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.