St Paddy’s Day Beef & Bacon Pie

• Bring a medium saucepan of salted water to the boil. Peel potato and cut into large chunks. Cook in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and return to pan. Add the butter, milk and the salt. Mash until smooth.

TIP: Save time and get more fibre by leaving the potato unpeeled.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook diced bacon, until golden, 5-6 minutes. Transfer to a bowl. • Cook onion and carrot, stirring, until softened, 6-7 minutes. Add garlic (reserve a pinch for the beans!), rosemary and Italian herbs (see ingredients) and cook, stirring, until fragrant, 1 minute. Add beef mince and cook, breaking up with a spoon, until just browned, 3-4 minutes. Reduce heat to medium, then add tomato paste, cooked diced bacon, the water and beef stock pot, stirring to combine. Add baby spinach and cook, stirring, until just wilted, 1-2 minutes.

TIP: Add a dash of water if the filling looks dry!

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

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

• While pie is grilling, trim green beans. Wash out and dry frying pan, then return to mediumhigh heat with a drizzle of olive oil. Cook beans, tossing, until tender, 3-4 minutes. Add reserved garlic and cook until fragrant, 1 minute. Season with salt and pepper.