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Preheat the oven to 200ºC (390ºF) fan bake function. Grease a large casserole dish (this is for 4 servings).
Dice the potato (we left the skins on). Place in a bowl, drizzle over the garlic-infused oil, add the paprika, and season with a few grinds of salt and pepper. Transfer to the casserole dish and spread in a single layer. Place in the oven and put a timer on for 15 minutes.
Make the secret sauce by mixing all the ingredients in a glass or jar.
Prep the salad. Shred the lettuce, slice the gherkins/cornichons and cherry tomatoes, dice the cucumbers, and finely slice the green leaves of the green onion/spring onion. Place to one side.
Grate the cheese.
Place a large non-stick pan over medium-high heat. Add the olive oil and fry the beef with the tomato paste and paprika for 5-6 minutes until golden brown—season with salt and pepper. Remove from the heat.
Once the timer goes off and the potato is tender, transfer the beef to the casserole dish and sprinkle over the cheese. Return to the oven for 5 minutes to melt the cheese.
Remove the casserole dish from the oven. Allow it to cool for 5 minutes, then top with the chopped salad and drizzle in secret sauce. Alternatively, serve directly into bowls and enjoy!