• Bring a medium saucepan of salted water to the boil. Peel potato and cut into large chunks. • Cook in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and return to the pan. • Add the butter and milk to the potato and season generously with salt. Mash until smooth. TIP: Save time and get more fibre by leaving the potato unpeeled! Little cooks: Get those muscles working and help mash the potatoes!

• Meanwhile, grate the carrot. • Finely chop celery. • Pick and finely chop rosemary (see ingredients).

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add carrot and celery and cook until softened, 4-5 minutes. • Add rosemary and beef mince and cook, breaking up with a spoon, until just browned, 3-4 minutes. • Add garlic & herb seasoning, tomato paste and cook, stirring until fragrant, 1 minute.

• Reduce the heat to medium. Add chicken stock pot and the water. Stir well to combine and cook until slightly reduced, 2-4 minutes. • Stir through baby spinach leaves and season to taste.

• Preheat the grill to medium-high. • Transfer the beef mixture to a medium baking dish and spread the mashed potato over the top, smoothing out with the back of a spoon. • Sprinkle over shaved Parmesan cheese and grill until the cheese is melted and golden, 5-10 minutes. Little cooks: Join in on the fun by smoothing the mash mixture evenly over the pie and sprinkling the cheese!

• Divide the beef and rosemary pie between plates to serve. Enjoy!