Beef Bourguignon pie with cauli Cheddar mash

Remove the pastry from the fridge 20 minutes before you begin. Spoon the beef into a lipped baking dish, about 15x20cm or 19cm round. Brush the lip with egg. Unroll the pastry, use half to cover the dish with a little excess, then trim with a sharp knife and cut a cross in the middle. Brush with egg, then chill in the freezer while the oven preheats to 200ºC, gas mark 6.

Slide the pie onto a baking sheet, then bake for 35 minutes, or until golden and crisp and the filling is piping hot.

Meanwhile, cut the potatoes into large even-sized chunks. Boil in a large pan of salted water for 8 minutes. Add the cauliflower, return to the boil and cook for 8 minutes more, or until both are tender.

Drain in a colander, steam dry for a few minutes, then return to the pan or a tall jug. Add the mustard and blend with a stick blender to make a smooth, loose mash. Stir in the cheese, let it melt in, then check the seasoning. Serve with the pie and greens.