Rustic Bacon, Lamb & Spinach Cottage Pie

• Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain potato, then return to pan.
• Add the butter and milk and mash until smooth. 

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, celery and carrot with a generous pinch of salt, tossing, until softened, 4-5 minutes. Transfer to a bowl.
• Return pan to high heat and cook lamb mince and diced bacon, breaking up with a spoon, until browned,  4-6 minutes. 

TIP: For best results, drain the oil from the pan at the 
end of this step.  

• To the pan with the lamb, add tomato paste, the 
water, stock concentrate and savoury seasoning. 
Stir to combine.
• Add baby spinach leaves and cook, stirring, until 
just wilted, 1 minute.
• Return cooked veggies to pan, stirring to combine. 

• Preheat grill to medium-high.
• Transfer lamb filling to a baking dish.
• Spread mash over the top and sprinkle over 
Parmesan cheese.
• Grill pie, until the mash is golden, 5-10 minutes. 

TIP: Grills cook fast, so keep an eye on the pie!