Bolognese and cheesy potato gem skillet pie

Heat an oiled, 30cm flameproof pan over a high heat. Add beef. Cook, stirring to break up mince for 8 mins or until browned. Transfer to a bowl.

Meanwhile, place onion, celery, carrots and garlic in a food processor. Pulse until finely chopped. Return same oiled pan to medium-high heat. Add vegetable mix, oregano and sugar. Cook, stirring for 5 mins or until softened.

Meanwhile, using a fork, combine Vegemite and 1 cup water in a jug.

Reduce heat to medium and return mince to pan with passata. Add Vegemite liquid to the passata bottle, screw the lid on and shake to loosen any remaining passata. Add to pan. Bring to a simmer. Cook for 5 mins. Remove from heat. Season with salt and pepper. Arrange potato gems on top. Sprinkle with parmesan.

Cook in a 200°C preheated oven for 30 mins or until golden. Serve with rocket