• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook chopped potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter and the milk to potato and season with salt. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled.

• Meanwhile, pick and finely chop rosemary (see ingredients). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook soffritto mix, tossing occasionally, until softened, 4-5 minutes. • Add rosemary and pork 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.

• Preheat grill to medium-high. Reduce heat to medium and stir in chicken stock pot and the water, until slightly reduced, 2-4 minutes. • Stir through baby spinach leaves, until wilted and combine. Season to taste. • Transfer pork mixture to a baking dish and spread mashed potato over the top, smoothing out with the back of a spoon. • Sprinkle over Parmesan cheese and grill, until cheese is melted and golden, 5-10 minutes.

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