Mince and Potato Bake

• Preheat the oven to 180°c (fan)

For the potatoes

• Peel and chop the potatoes into large chunks, add to a saucepan, add a pinch of salt and enough water to fully cover the potatoes. Cover, then bring the potatoes to a boil, then reduce the heat and simmer for 5-10 mins (or until you can piece the potatoes with a fork but there is still some resistance – the potatoes need to be just slightly cooked so that they still hold together well when sliced)
• Drain the potatoes and allow to sit in a colander to air dry before slicing
  
• Once cool enough to handle, slice each potato approx ½ -1 cm in thickness

For the cheese sauce

• Pour double cream into a saucepan and heat on medium-high until it starts to bubble
• Sprinkle in the grated cheese and the mustard powder, then stir until it has melted into the cream (taste and add more cheese and seasoning to your liking). Then remove from the heat

To build the mince & potato bake

• Spoon the leftover spag bol mince into the base of an ovenproof dish
  
• Cover with a layer of sliced par-boiled potatoes
  
• Pour over the cheese sauce
  
• Sprinkle with more grated cheese to your liking
  
• Bake in the centre of the oven for 20-30 minutes or until bubbling and golden brown on top
• Serve with a big green salad or green vegetables for extra fibre