• Boil a large pot of salted water for the potatoes.
• Chop the potatoes into 2cm chunks (peeling optional). 
• Add the potatoes to the boiling water and cook until fork tender, 12-18 mins.
• Once cooked, drain in a colander and return to the pan off the heat.
• Add a knob of butter and a splash of milk or water. Mash until smooth. Season with salt and pepper. Cover to keep warm. 

• Meanwhile, halve, peel and chop the onion into small pieces.
• Peel and grate the garlic (or use a garlic press).
• Roughly chop the parsley (stalks and all).
• Place a large pan over medium heat (no oil).
• Once hot, dry-fry the pine nuts, stirring regularly, until lightly toasted, 2-3 mins. Remove from the pan and set aside.

TIP: Watch them closely—they can burn easily.

• In a large bowl, mix the breadcrumbs, 2 tbsp water and ½ tsp salt (double both for 4p).
• Add the beef mince and the dried thyme.
• Season with pepper and mix together by hand.
• Roll into evenly-sized balls, 3-4 per person. IMPORTANT: Wash hands and equipment after handling raw mince.

• Return the pan to medium-high heat with a drizzle of oil.
• Once hot, fry the beef meatballs until browned all over and cooked through, shifting frequently, 10-12 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.
• Once cooked, remove from the pan and cover to keep warm.

• Return the pan to medium-high heat, with a drizzle of oil if needed.
• Fry the onion and garlic until slightly softened, 3-4 mins.
• Add the stock powder, passata, Worcester sauce, 1 tsp sugar and 50ml water (double both for 4p). Simmer until slightly thickened, 5-7 mins.
• Stir in the spinach and half the parsley. Add the meatballs and cook until warmed through, 1-2 mins.
• Season to taste with salt and pepper. Stir through a knob of butter.

• Divide the creamy mashed potato between bowls.
• Top with meatballs and spinach sauce.
• Garnish with a sprinkling of the remaining parsley and a scattering of toasted pine nuts.