• Boil the kettle. • Peel and cut potato into large chunks. • Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook 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, milk and salt to potato. Mash until smooth. TIP: Save time and get more fibre by leaving the potato unpeeled.

• Meanwhile, thinly slice carrot and zucchini into half-moons. • Thinly slice red onion. • Transfer slow-cooked beef brisket including the liquid to a bowl and shred with 2 forks.

• Preheat grill to high. • In a large frying pan heat a drizzle of olive oilover high heat. • Cook carrot, onion and zucchini, stirring until tender, 4-5 minutes. Transfer to a bowl and season with salt and pepper.

• Return frying pan to high heat with a drizzle of olive oil. • Cook Aussie spice blend and garlic paste, until fragrant, 1 minute. • Add brisket and sweet & savoury glaze, stirring, until heated through and liquid has slightly evaporated, 4-5 minutes. • Remove from heat, then return cooked veggies and add baby spinach leaves, stirring to combine

• Transfer brisket filling to a baking dish and evenly spread mashed potato over the top. • Sprinkle with Parmesan cheese. Grill until lightly golden, 8-10 minutes.

• Divide the loaded beef brisket and veggie pie between plates to serve. Enjoy!