Meatball Ragu Pie with Crispy Smashed Potato Crust

Preheat your oven to 200°C (180°C fan/gas 6) and lightly grease a 22cm pie dish with olive oil. Boil the baby potatoes in a large pan of salted water over high heat for 12-15 minutes until just tender.

Drain the potatoes and transfer them to the prepared pie dish. Use a potato masher to roughly break them up, pressing them down to cover the base and up the sides of the dish to form a rustic crust. Brush with a little extra olive oil and bake for 10-15 minutes until the edges begin to turn golden.

While the crust is baking, heat 1/2 tbsp of olive oil in a large frying pan over medium heat. Brown the meatballs on all sides, then remove them to a plate using a slotted spoon.

In the same pan, sauté the finely chopped onion and grated carrot in the remaining oil over low heat for 8-10 minutes until softened.

Add the cherry tomatoes and garlic to the pan. Cook for another 5-10 minutes, stirring occasionally, until the tomatoes burst and break down. Stir in the tomato purée and passata, simmering for 5 minutes until the sauce thickens slightly.