Double Hearty Pork & Rosemary Pie

• Meanwhile, grate carrot. • Finely chop celery. • Thinly slice leek. • Pick and finely chop rosemary (see ingredients).

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add carrot, celery and leek 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 chicken stock pot and the water. Stir well to combine and cook until slightly reduced, 2-4 minutes. • Stir through baby spinach leaves and season to taste.

• 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: Join in on the fun by smoothing the mash evenly over the pie and sprinkling the cheese!