• Bring a large saucepan of salted water to the boil. Peel potato and cut into large chunks.
• Cook in the boiling water until easily pierced with a fork, 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 carrot.
• Finely chop celery.
• Thinly slice leek.
• Pick and finely chop rosemary.

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

TIP: For best results, drain the oil from the pan before adding the seasoning. 

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

• Preheat grill to medium-high.
• 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 the cheese is melted and golden, 5-10 minutes. 

Little cooks: Join in on the fun by smoothing the mash evenly over the pie and sprinkling the cheese! 

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

TIP: Keeping a portion for later? See storage and re-heating instructions under allergens!