Mexican beef & potato pie

• cumin seed↗1 tbsp 1 tbsp
• jar hot salsa300g 300g
• pack lean minced beef↗500g 500g
• beef stock cube↗1 1
• can red kidney beans↗400g 400g
• potato↗1kg 1kg

  cut into chunks

• butter↗50g 50g
• mature cheddar↗100g 100g

  grated

• cheese-flavoured tortilla chip50g 50g

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. Warm the cumin seeds in a large pan and toast for a few secs. Tip the salsa into the pan, then stir in the mince, breaking it up with a wooden spoon. Crumble in the stock cube, tip in the beans with their juice and add a little less than a half can of water. Season, then part-cover and simmer for 40 mins, stirring occasionally. If there is still a lot of liquid after 30 mins, remove the lid completely and allow it to reduce a little until thickened.

2. 2

   Meanwhile, boil the potatoes until tender, then drain and mash with the butter and seasoning. Spoon the mince into an ovenproof dish and top with the potato, smoothing to cover the meat completely. Mix the cheese with the tortillas, then scatter on top of the pie and bake for 10 mins to melt the cheese – take care that the tortillas don’t burn.