Lamb & Spinach Shepherd's Pie

Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the pan. Add the milk, butter and the salt and use a potato masher or a fork to mash until smooth. Cover with a lid to keep warm.

While the potato is cooking, preheat the grill to high. In a large frying pan, heat a drizzle of olive oil over a high heat. Add the onion, celery, carrot and thyme and cook, stirring, until softened, 2 minutes. Add a drizzle more olive oil, the lamb mince and garlic and cook, breaking up the lamb with a wooden spoon, until just browned, 2-3 minutes.

Add the tomato paste and water to the pan and crumble in the beef stock (1 cube for 2 people / 2 cubes for 4 people). Stir well to combine. Add the baby spinach leaves and stir through until just wilted, 1-2 minutes. Add a dash of water if the mixture looks dry. Season to taste with salt and pepper. TIP: Seasoning is key in this dish. Taste and add a pinch of salt, pepper or brown sugar if you like.

Transfer the mince mixture to a medium baking dish and spread the mash over the top. Grill until lightly golden, 8-10 minutes.