Warming Indian Beef & Cauli-Potato Pie

• While the veggies are cooking, finely chop garlic. • Heat a large frying pan over high heat. Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 4-5 minutes. • SPICY! This is a mild curry paste, but use less if you're sensitive to heat. Add garlic, mild curry paste and tomato paste and cook until fragrant, 1 minute. Add the water and cook until slightly reduced, 1-2 minutes. Add baby spinach leaves, stirring to combine.

TIP: For best results, drain the oil from the pan before cooking the sauce.

• To the pan with potato and cauliflower, add the butter, milk and a good pinch of salt. Mash until smooth.

Little cooks: Get those muscles working and help mash the potatoes and cauliflower!

• Preheat grill to high. • Transfer beef filling to a baking dish, spreading it out evenly. • Spread cauli-potato mash over the top. • Sprinkle with Cheddar cheese. Grill until lightly golden, 8-10 minutes.

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

• While the pie is grilling, roughly chop tomato. • In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add tomato and mixed salad leaves. Toss to coat.

Little cooks: Take the lead by tossing the salad!