• Bring a large 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: Take the lead by sprinkling over the cheese!

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