• Bring a medium saucepan of salted water to the boil. Cut cauliflower into small florets. Peel potato and cut into large chunks. • Cook cauliflower and potato in the boiling water until easily pierced with a knife, 12-15 minutes. • Drain and return to the pan. Add the milk, half the butter and a generous pinch of salt. Mash until smooth and cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled!

• While the veggies are cooking, pick and finely chop rosemary leaves. TIP: Run your fingers down the rosemary stalk to remove the leaves easily.

• Preheat grill to high. Heat a large frying pan over high heat with a drizzle of olive oil. Cook sliced mushrooms, stirring until tender, 3-4 minutes. • Add beef mince and cook, breaking up with a wooden spoon, until just browned, 4-5 minutes.

• Reduce heat to medium, then add tomato paste, rosemary and garlic & herb seasoning and cook until fragrant, 1 minute. • Add chicken-style stock powder, the water, the brown sugar and the remaining butter and cook, stirring occasionally, until slightly thickened, 2-3 minutes. • Remove from heat and stir in baby spinach leaves until wilted.

• Transfer filling to a baking dish and spread evenly with cauli-potato mash. • Sprinkle with Parmesan cheese. Season with pepper. • Grill pie until the top is lightly golden, 5-10 minutes.

• Divide the Italian beef and cauli-potato topped pie between plates to serve. Enjoy!