• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cut potato into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain.

• Meanwhile, Finely chop carrot, celery and garlic. • Heat a large frying pan over high heat. Cook lamb mince and diced bacon, breaking up with a spoon, until just browned, 3-4 minutes. • Add carrot and celery, stirring, until softened, 5-6 minutes. • Add garlic & herb seasoning and tomato paste and cook, stirring, until fragrant, 1 minute.

• Reduce heat to medium-high, and stir in Worcestershire sauce, chicken-style stock powder and the water. • Simmer until bubbling, 1-2 minutes. • Remove from heat, and stir in baby spinach leaves, until slightly wilted. Season to taste. TIP: Add a dash of water if the mince looks dry!

• Return saucepan to medium-high heat, add the butter and garlic and cook, stirring, until fragrant, 1 minute. • Remove from heat. Return potato to the pan and toss to coat. Lightly crush with a fork. Season with salt and pepper. Little cooks: Get those muscles working and help crush the potatoes! TIP: Add a splash of water if the potato looks dry!

• Preheat grill to high. • Transfer the lamb mixture to a baking dish, then evenly top with crushed potato topping. • Sprinkle over shredded Cheddar cheese. Grill pie until lightly golden, 8-10 minutes. Little cooks: Join in on the fun by smoothing the crushed potatoes evenly over the pie! Little cooks: Add the finishing touch by sprinkling the cheese on top.

• Divide classic lamb and bacon shepherd's pie between plates. Enjoy!