• Bring a medium saucepan of salted water to the boil. 
• Cook chopped potato in the boiling water until easily pierced with a fork, 
12-15 minutes. Drain and return to the pan. Add the butter and milk to the 
potato and season generously with salt. Mash until smooth.
• Meanwhile, pick and finely chop rosemary.

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 medium-high heat. Add 
soffritto mix and cook, stirring, until softened, 4-5 minutes. 
• Add rosemary and pork mince and cook, breaking up mince with a spoon, 
until just browned, 3-4 minutes. 
• Add garlic & herb seasoning and tomato paste and cook, stirring until 
fragrant, 1 minute.

TIP: For best results, drain the oil from the pan before adding the seasoning. 

• Reduce heat to medium. Add stock concentrate and the water. Stir well to 
combine and cook until slightly reduced, 2-4 minutes. Stir through baby 
spinach leaves and season with salt and pepper to taste.
• Preheat grill to medium-high. 
• Transfer pork mixture to a baking dish and spread mashed potato over the 
top, smoothing out with the back of a spoon.
• Sprinkle over Parmesan cheese and grill until cheese is melted and golden, 
5-10 minutes. 

• Divide rosemary pork and greens pie between plates to serve. Enjoy!