• 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 knife, 12-15 minutes. • Drain and return to pan. Add the butter, the milk and the salt. Mash until smooth. TIP: Save time and get more fibre by leaving the potato unpeeled.

• Meanwhile, finely chop brown onion (see ingredients) and carrot. • Pick and finely chop rosemary leaves. • Roughly chop baby spinach leaves. TIP: Run your fingers down the rosemary stalk to remove the leaves easily.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook onion and carrot, stirring, until softened, 6-7 minutes. Add half the garlic paste, rosemary and Italian herbs (see ingredients) and cook, stirring, until fragrant, 1 minute. • Add beef mince and cook, breaking up with a spoon, until just browned, 3-4 minutes. Drain oil from the pan for best results. • Reduce heat to medium, then add tomato paste, the water and chicken stock pot, stirring to combine (add extra water if the filling looks dry!). Add baby spinach leaves and cook, stirring, until just wilted, 1-2 minutes.

• Preheat grill to medium-high. Transfer mince filling to a baking dish. • Spread the mash over the top. Sprinkle with Parmesan cheese. Grill until cheese is melted and golden, 5-10 minutes. TIP: Grills cook fast, so keep an eye on the pie!

• While the pie is grilling, trim green beans. • Wipe out pan and return to medium-high heat with a drizzle of olive oil. Cook beans, tossing, until tender, 3-4 minutes. • Add remaining garlic paste and cook until fragrant, 1 minute. Season with salt and pepper.

• Divide beef and rosemary cottage pie between plates. • Serve with green beans. Enjoy!