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, breaking up with a spoon, until browned, 3-4 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, chicken stock pot (see ingredients) 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!