Step 1

Preheat your oven to 220°C. Put a large saucepan of water with 1/4 tsp of salt on to boil for the potatoes. Peel and chop the potatoes into 2cm chunks. When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.

Step 2

Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the pork mince and season with salt and pepper. Fry until browned, 5-6 mins, using a spoon to break it up as it cooks. Drain and discard any excess fat from the pork. Once browned, stir in the tomato puree, water for the sauce (see ingredients list for amount), red wine jus paste, Italian herbs and sugar (see ingredients for amount). IMPORTANT: Wash your hands and equipment after handling raw mince.

Step 3

Bring to the boil, then reduce the heat to medium and simmer until the mixture has thickened, 3-4 mins. Stir occasionally, reducing the heat if necessary.

Step 4

Once the potatoes are cooked, drain in a colander and return to your pan off the heat. Add a knob of butter and a splash of milk (if you have some), then mash with a potato masher until smooth. Add half of the grated hard Italian style cheese, season with salt and pepper and mix well. Once the pork mixture has thickened, pour it into an ovenproof dish and top with dollops of mashed potato. Spread out with the back of a spoon so the mince is fully covered. Sprinkle over the remaining cheese.

Step 5

Bake the pie on the middle shelf of your oven until golden, 15-20 mins. While the pie cooks, wash out your potato pan, fill with water and bring to the boil on high heat. Trim the green beans. 5 mins before the pie is ready, add the green beans and 1/4 tsp salt to your pan of boiling water. Simmer until tender, 4-5 mins, then drain the green beans in a colander. Pop the beans back in the pan, drizzle over a little oil and season with salt and pepper. Mix well.

Step 6

Spoon the pork shepherd's pie into your serving bowls and serve the green beans alongside. Enjoy!