• Boil the kettle. Half-fill a medium saucepan with boiling water. • Peel potato, carrot and parsnip and cut into small chunks. Roughly chop baby leaves. TIP: Save time and get more fibre by leaving the veggies unpeeled!

• Cook potato, parsnip and carrot in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • Drain and return veggies to the pan, then add the butter and a good pinch of salt. Mash until smooth and cover to keep warm. Set aside. • Preheat grill to high. Little cooks: Get those muscles working and help mash the veggies!

• While the veggies are cooking, heat a large frying pan over high heat with a drizzle of olive oil. Cook beef mince, breaking up with a spoon, until just browned, 3-4 minutes. • SPICY! This is a mild curry paste, but use less if you're sensitive to heat! Add Bengal curry paste, Mumbai spice blend, garlic paste and tomato paste and cook until fragrant, 1-2 minutes. • Add baby leaves, the brown sugar and water and cook until slightly reduced, 2-3 minutes. Season generously with salt. TIP: For best results, drain the oil from the pan before adding the aromatics.

• Transfer the mince filling to a baking dish, then spread the veggie mash over the top. • Sprinkle with shredded Cheddar cheese. Little cooks: Add the finishing touch by sprinkling the cheese on top.

• Grill pie until lightly golden, 5-10 minutes.

• Divide Mumbai-style beef with cheesy veggie mash top pie between plates. Enjoy!