Homestyle Pork & Veggie Shepherd's Pie

• Meanwhile, finely chop brown onion (see ingredients), carrot and garlic.
• Pick and finely chop rosemary (see ingredients).
• Roughly chop baby spinach leaves. 

TIP: Run your fingers down the rosemary stalk to remove the leaves easily. 

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook onion and carrot, stirring, until softened, 6-7 minutes. Add half the garlic, rosemary and Italian herbs (see ingredients) and cook, stirring until fragrant, 1 minute.
• Add pork mince and cook, breaking up with a spoon, until just browned, 3-4 minutes. Drain oil from pan for best results.
• Reduce heat to medium, then add tomato paste, the water and stock concentrate, stirring to combine (add extra water if the filling looks dry!). 
• Add baby spinach leaves and cook, stirring, until just wilted, 1-2 minutes. 

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

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

Little cooks: Join in on the fun by smoothing the  mash mixture evenly over the pie!

• While the pie is grilling, trim green beans.
• Wipe out pan and return to medium-high heat with a drizzle of olive oil. Cook green beans, tossing, until tender, 4-5 minutes.
• Add remaining garlic and cook until fragrant, 1 minute. Season to taste with salt and pepper.