Step 1

Preheat oven to 180C.

Step 2

Peel potatoes and cut into large chunks. Place in a saucepan with 1 tsp salt. Cover with cold water and boil for 15 - 20 minutes until tender.

Step 3

Meanwhile, to make meatballs, combine mince, thyme, garlic, egg, breadcrumbs and plenty of salt and pepper in a bowl. It is easiest to use your hands for this. Form into ping-pong sized balls. Heat the oil in a large frypan over medium heat. Brown meatballs well, then remove to a plate.

Step 4

Clean out frypan, return to heat and add 1 tbs olive oil. Cook onion, garlic and thyme for 4 - 5 minutes until soft. Add tinned tomatoes, passata, balsamic vinegar and baked beans. Allow to simmer for 5 minutes, stirring occasionally. Fold through 1/2 cup cheese.

Step 5

Place browned meatballs into tomato and bean sauce and simmer for a further 5 minutes. Transfer to an oven-proof dish.

Step 6

Drain potatoes and mash roughly with 1/2 cup cheese and butter. Dollop onto meatballs and sprinkle over remaining 1/2 cup cheese. Bake for 25 minutes.

Step 7

Serve with green vegetables.