Mexican Beef and Beans Cottage Pie

Preheat the oven to 200°C bake. Heat a dash of oil in a deep frying pan. Add onion and cook over medium heat until beginning to soften. Increase the heat and add mince and garlic. Stir fry to brown meat, breaking up mince with a fork if necessary.

Stir in cumin, coriander and chilli flakes. Pour over Wattie's Condensed Tomato Soup and add 1⁄2 cup of water. Stir in Wattie's Red Kidney Beans and mixed veges. Bring to the boil. Reduce heat and simmer for 20 minutes until mince is cooked and sauce reduced.

Meanwhile, make the mashed potatoes. Cook potatoes in boiling lightly salted water for 15-20 minutes until tender. Drain well. Mash. Mix through butter and milk until smooth and creamy, adding extra milk if necessary.

Spoon cooked mince and beans into an ovenproof dish. Top with mashed potato and sprinkle over grated cheese. Bake for 25-30 minutes until golden and heated through. Serve with your favourite green vegetables on the side.