• Preheat oven to 240°C/220°C fan-forced. Bring a medium saucepan of salted water to the boil. • Peel potato and cut into large chunks. Peel white turnip and cut into bite-sized chunks. Chop cauliflower into small florets (including stalk!). Finely chop celery and garlic. • Place cauliflower in a baking dish. Drizzle with olive oil, season with salt and toss to coat. Roast until tender and brown around edges, 20-25 minutes.

• Cook potato and turnip in the boiling water until easily pierced with a fork, 15-18 minutes. • Drain and return veggies to pan. • Add the butter and a good pinch of salt. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled! Little cooks: Get those muscles working and help mash the potatoes!

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

• Reduce heat to medium, then add garlic, herb & mushroom seasoning, tomato paste and the plain flour and cook until fragrant, 1 minute. • Add beef-style stock powder and the water and cook, stirring until slightly reduced, 1-2 minutes. TIP: Add a dash more water if the mince is dry!

• Preheat grill to high. Transfer lamb filling to the baking dish with cauliflower and spread turnip potato mash over the top. • Grill until lightly golden, 10-15 minutes. Little cooks: Join in on the fun by smoothing the mash mixture evenly over the pie!

• Divide lamb and cauliflower pie between plates. Enjoy!