Mexican beef and potato pie

This is a twist on the usual shepherds pie!

1 tbsp cumin seed
300g jar hot salsa
500g minced steak
1 beef stock cube
400g can red kidney beans
1 tsp chilli powder
For the potato topping
1kg potatoes, cut into chunks
50g butter
100g mature cheddar, grated
50g cheese-flavoured tortilla chips

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, add chilli powder, tip in the beans with their juice and add a little less than a 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.
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.

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