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Peel, chop and par boil potatoes for around 10 minutes
Fry the chorizo and meatballs on medium high heat until browned, then set aside
Add red onion to the same pan and fry for a minute or two
Add diced red pepper and fry for a further minute or two
Add garlic, tomato puree, mixed herbs, smoked paprika, salt and pepper, mixing through
Add chopped tomatoes, stir and bring to a simmer
Return the meatballs and chorizo back to the pan
Add beef stock, stir and simmer for around 10 minutes until the sauce has reduced and thickened
Add melted butter, garlic granules, salt and pepper to the par boiled potatoes, ensuring they're fully coated
Transfer the meatballs and chorizo to an oven proof tin or dish
Evenly place the potatoes on top
Place in a preheated oven at 180°C (fan) for 40-45 minutes until the potatoes are golden
Top with grated cheese and return to the oven for 5 more minutes until the cheese has melted and is golden
Garnish with fresh parsley and serve