• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • 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 and milk to the potato, then season with salt. Mash until smooth. TIP: Save time and get more fibre by leaving the potato unpeeled. Little cooks: Get those muscles working and help mash the potatoes!

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook lamb mince, breaking up with a spoon, until just browned, 3-4 minutes. TIP: For best results, drain the oil from the pan before cooking the filling.

• To the pan with mince, stir in soffritto mix and cook until softened, 4-5 minutes.

• To the pan with the filling, add baby spinach, garlic paste, Italian herbs and tomato paste and cook, until fragrant and wilted, 1 minute. • Stir in the water, beef-style stock powder and the brown sugar and cook until slightly thickened, 2-3 minutes. • Season to taste.

• Preheat grill to medium-high. • Transfer lamb filling to a baking dish. Spread mash over the top. Sprinkle over grated Parmesan cheese. • Grill pie until the mash is golden, 5-10 minutes. TIP: Grills cook fast, so keep an eye on the pie! Little cooks: Join in on the fun by smoothing the mash mixture evenly over the pie! Careful the filling is hot.

• Divide Italian lamb and baby spinach pie with potato and Parmesan topping between plates to serve. Enjoy!