Before starting, preheat the oven to 475˚F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces.Add potatoes and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 16-18 min.

While potatoes roast, peel, then halve half the carrot lengthwise (use whole carrot for 4 ppl). Cut into 1/4-inch half-moons.Peel, then cut shallot into 1/4-inch pieces.Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)

Heat a large pot over medium-high heat.When hot, add pork, carrots and shallots to the dry pot. Season with salt and pepper. Cook, stirring often and breaking up pork into smaller pieces, until no pink remains, 4-5 min.\*\* (NOTE: It’s okay if bits of pork stick to the bottom of the pot at this step.)

Add Cream Sauce Spice Blend, chicken stock powder and 1/2 tsp (1 tsp) sugar. Stir to coat.Add crushed tomatoes, sun-dried tomato pesto and 1 1/2 cups (3 cups) water. Bring to a boil over high heat and cook, stirring often to remove any pork stuck to the bottom of the pot.Reduce heat to medium-low. Cover and cook, stirring occasionally, until carrots are tender and stew has thickened slightly, 7-9 min.

Add roasted potatoes and spinach. Stir until spinach wilts, 1 min. Season to taste with salt and pepper.Divide stew between bowls. Sprinkle Parmesan cheese over top.