• Bring a medium saucepan of lightly salted water to the boil. • Peel potato, then cut into large chunks. • Cook potato, in the boiling water until easily pierced with a fork, 10-15 minutes. • Drain potato and return to the saucepan. Add the butter, the milk and a pinch of salt, then mash until smooth.

• While potato is cooking, heat grill to medium-high. • Finely chop brown onion. • Grate carrot. • Roughly chop tomato. • Finely chop garlic.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook beef mince and diced bacon, breaking up with a spoon, until just browned, 3-4 minutes. Reduce heat to medium-high. Drain oil from pan. • Add carrot and onion and cook until softened, 4-5 minutes. Add middle eastern seasoning, garlic and tomato paste and cook, stirring, until fragrant, 1-2 minutes. • Add the water, stock conncentrate and the brown sugar and cook until slightly thickened, 1-2 minutes.

• Add baby spinach leaves to the beef filling and stir to combine. Transfer beef filling to a baking dish. • Top with mashed potato and spread evenly with the back of a spoon. Crumble fetta cubes over pie. Using a fork, lightly press cheese into the mash. • Grill pie, until golden, 8-10 minutes.

• Meanwhile, combine a drizzle of the white wine vinegar and olive oil in a medium bowl. Season with salt and pepper. • Add mixed salad leaves and tomato, then toss to combine.

• Divide Middle Eastern beef, bacon and fetta-mash pie between plates. • Serve with garden salad. Enjoy!