Loaded Lamb & Veggie Pie

Heat a drizzle of olive oil in a large frying pan over a medium heat. TIP: Lamb mince is quite fatty, so make sure not to add too much oil to the pan! Add the brown onion, carrot and zucchini and cook, stirring, for 5 minutes, or until softened. Add the lamb mince, garlic and rosemary and cook for a further 3-5 minutes, breaking up with a wooden spoon, until browned.

Add the tomato paste and cook, stirring, for 1 minute, or until the ingredients are well coated. Crumble in the beef stock cube and add the warm water (check ingredients list for the amount). Bring to the boil and stir to dissolve the stock cube. Reduce the heat to low and simmer for 5-10 minutes, or until the sauce reduces and thickens slightly. Stir through ½ of the baby spinach leaves until wilted. Season with a generous pinch of salt and pepper.

While the lamb filling is simmering, preheat the grill to medium-high. In a small bowl, combine the grated potato and Cheddar cheese and stir until evenly combined.

Transfer the lamb filling to a medium baking dish and top with a thin layer of potato rosti mix (about 0.5 cm thick). TIP: Make sure the rosti is in a thin layer so it browns! Place the pie on the top shelf under the grill and bake for 12-15 minutes, or until golden on top.

While the pie is grilling, chop the cucumber. In a large bowl, toss the cucumber, remaining baby spinach leaves and roasted almonds with the balsamic vinegar and 1 tbs of olive oil. TIP: Toss the salad just before serving to prevent soggy leaves.