• Bring a medium saucepan of salted water to the boil. • Peel potato and cut into large chunks. TIP: Save time and get more fibre by leaving the potato unpeeled!

• Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain cooked potato, then return to pan. • Add the butter, the milk and shaved Parmesan cheese. Mash until smooth. Cover to keep warm.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook soffritto mix with a generous pinch of salt, stirring, until softened, 4-5 minutes. Transfer to a bowl. • Return 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.

• To the pan with the beef, add tomato paste (see ingredients), the water and vegetable stock pot. Stir 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 the cheesy mash over the top. • Grill until the mash is golden, 5-10 minutes. TIP: Grills cook fast, so keep an eye on the pie!

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