Beef & Rosemary Pie

While the potato is cooking, finely chop the brown onion. Finely chop the celery, or grate if you prefer. Pick and finely chop 1/2 the rosemary leaves. Pick the thyme leaves. Finely chop the garlic. Roughly chop the silverbeet leaves. TIP: We've only used 1/2 of the rosemary here as it can be quite an overpowering flavour. Use more or less depending on taste.

In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the onion and celery, stirring, until softened, 6-7 minutes. Add the rosemary, thyme and 2/3 of the garlic and cook, stirring, until fragrant, 1 minute. Add the beef mince and cook, breaking it up with a spoon, until just browned, 3-4 minutes. Reduce the heat to medium, then add the tomato paste (see ingredients), the water and beef-style stock powder. Stir well to combine. Add the silverbeet and stir through until just wilted, 2-3 minutes. TIP: Add a dash more water if the mince looks dry!

Preheat the grill to medium-high. Transfer the mince mixture to a baking dish and spread the mashed potato over the top, smoothing it out with the back of a spoon. Sprinkle over the shredded Cheddar cheese and grill until the cheese is melted and golden, 5-10 minutes.

While the pie is grilling, trim the green beans and halve lengthways. Wash and dry the frying pan, then return to a medium-high heat with a drizzle of olive oil. Cook the green beans, tossing, until tender, 5-6 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Season with salt and pepper.