Make the meatballs by squeezing the sausagemeat from the skins into a large bowl, then add the beef, shallot, breadcrumbs, egg and mixed dried herbs. Season with salt and freshly ground black pepper, then mix using your hands until fully combined – this is important to ensure the meatballs don’t fall apart. Form the mixture into about 20 meatballs.

Heat 1 tbsp of the oil in a large frying pan over a medium heat and brown the meatballs all over, about 4-5 mins. They don’t need to be completely cooked but nearly there. Remove from the pan and set aside.

Drizzle the remaining oil into the frying pan, reduce to a medium-low heat and fry the onion for 8-10 mins until softened but not golden. Stir in the garlic and fry for 1-2 mins more before tipping in the baked beans and BBQ sauce. Stir everything together and cook for 2-3 mins until just simmering.

Put the meatballs into an ovenproof dish (around 25cm x 20cm), then pour the baked bean mixture over the top. Set aside.

Heat the oven to 200C/180C/gas 6. Bring a large pan of salted water to the boil and cook the potatoes for 12-16 minutes until tender, then drain and add back into the pan with the butter and milk. Mash using a potato masher until smooth, then spoon over the bean mixture. Scatter over the cheddar, then bake in the oven for 25-30 mins until the top is golden and the sauce is bubbling up around the sides. Scatter with parsley, if you like.