• 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. 

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, then stir well to 
combine and cook until slightly reduced, 2-4 minutes. Stir through baby spinach 
leaves and season to taste with salt and pepper.
• 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 the cheese is melted and golden, 
5-10 minutes. 

Little cooks: Add the finishing touch by sprinkling over the cheese! 

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