• Boil the kettle. Half-fill a large saucepan with the boiling water. • Peel potato and cut into large chunks. • Cook potato in the boiling water over high heat, until easily pierced with a fork, 12-15 minutes. • Drain potato, then return to the pan. Add the butter and the milk and season generously with salt. Mash until smooth. TIP: Save time and get more fibre by leaving the potato unpeeled!

• Meanwhile, roughly chop silverbeet. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook soffritto mix, diced bacon and sliced mushrooms, breaking bacon up with a spoon, until golden, 6-7 minutes. • Add silverbeet and garlic & herb seasoning and cook until fragrant, 1 minute. Add Dijon mustard and light cooking cream and cook, stirring, until reduced, 1-2 minutes. Season to taste.

• Preheat grill to medium-high. • Transfer the bacon and mushroom filling to a baking dish. Evenly spread the mash on top. • Grill until golden, 5-10 minutes. TIP: Grills cook fast, so keep an eye on the pie!

• Divide bacon and mushroom pie between plates to serve. Enjoy!