• Boil the kettle. Half-fill a medium saucepan with boiling water. • Peel kumara and cut into large chunks. • Cook kumara in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. • Drain and return to saucepan. • Add the butter, milk and salt, then mash with a potato masher or fork until smooth. Cover to keep warm. Little cooks: Get those muscles working and help mash the potatoes!

• Meanwhile, finely chop onion and garlic. Finely chop celery. Pick and finely chop rosemary leaves. • Cut chicken thigh into 2cm chunks. Little cooks: Kids can help pick the herbs from the stems!

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook onion and celery, stirring, until softened, 6-7 minutes. • Add rosemary and 1/2 of the garlic and cook, stirring, until fragrant, 1 minute. • Add chicken and cook,  tossing, until browned, 5-6 minutes. • Reduce heat to medium, then add tomato paste (see ingredients), the water and chicken-style stock powder. Stir well to combine. • Add baby spinach leaves and stir through until just wilted, 1-2 minutes. TIP: Add a dash more water if the mince is dry!

• Preheat grill to medium-high. • Transfer the chicken filling to a baking dish. Using the back of a spoon, spread the mashed kumara over the top. • Sprinkle over shredded Cheddar cheese and grill until the cheese is melted and golden, 5-10 minutes. Little cooks: Kids can join in on the fun by smoothing the mash mixture evenly over the pie!

• Meanwhile, cut broccoli into florets. • Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook broccoli, tossing, until tender, 5-6 minutes. • Add the remaining garlic and cook until fragrant, 1 minute. Season with salt and pepper. TIP: Add a dash of water to the pan to help speed up the cooking process.

• Divide chicken and rosemary pie between plates. • Serve with garlicky greens. Enjoy!