Beef & Spinach Cottage 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 saucepan. Add the butter, milk and the salt and mash with a potato masher or fork until smooth. Stir through the grated Parmesan cheese and spring onion until well combined. Cover with a lid to keep warm.

While the potato is cooking, heat a drizzle of olive oil in a large frying pan over a high heat. Add the onion, celery, carrot and a generous pinch of salt and cook, stirring, until softened, 4-5 minutes. Push the vegetables to the side of the pan, add a drizzle more olive oil to the empty space and add the beef mince and garlic. Cook, breaking up with a wooden spoon, until just browned, 2-3 minutes.

Preheat the grill to high. Add the tomato paste (see ingredients list), the water and crumbled beef stock to the frying pan. Stir to combine the beef and vegetables. Add the baby spinach leaves and stir through until just wilted, 1 minute. Add a dash of water and stir through.

Transfer the mince mixture to a small baking dish and spread the mash over the top. Grill until lightly golden, 5-7 minutes. TIP: Keep an eye on the mash topping as it can burn quickly!