• Bring a medium saucepan of salted water to the boil. • Peel potato and cut into large chunks. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. TIP: Save time and get more fibre by leaving the potato unpeeled!

• Drain cooked potato, then return to pan. • Add the butter, the milk and the salt. Mash until smooth. • Stir through grated Parmesan cheese until well combined. Cover to keep warm. Little cooks: Get those muscles working and help mash the potatoes!

• Roughly chop kale, discarding any larger pieces of stalk. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook kale and soffritto mix with a generous pinch of salt, stirring, until softened, 4-5 minutes. Transfer to a bowl. • Return frying pan to high heat with another drizzle of olive oil. When oil is hot, cook beef mince, breaking up with a spoon, until just browned, 2-3 minutes. TIP: For best results, drain the oil from the pan at the end of this step.

• Add tomato paste, the water and vegetable stock pot to the pan, stirring to combine. • Add baby spinach leaves and cook, stirring, until just wilted, 1 minute. • Return soffritto mix to pan, stirring to combine.

• Preheat grill to medium-high. • Transfer beef filling to a baking dish. Spread cheesy mash over the top. • Grill until mash is golden, 5-10 minutes (grills cook fast, so keep an eye on the pie!). Little cooks: Add the finishing touch by spreading the mash on top.

• Divide beef and spinach cottage pie between plates to serve. Enjoy!