• 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, in batches, 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 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 medium 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 rosemary pork and greens pie between plates to serve. Enjoy!