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

• Preheat grill to medium-high. Reduce heat to medium and stir in chicken stock pot and the water, until slightly reduced, 2-4 minutes. • Stir through baby spinach leaves, until wilted and combine. Season to taste. • Transfer beef 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 the beef and rosemary pie between plates to serve. Enjoy!