Beef & Rosemary Pie

• Meanwhile, finely chop onion and garlic. Finely chop celery. Pick and finely chop rosemary leaves.

Little cooks: Kids can help pick the herbs from the stems!

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

TIP: Add a dash more water if the mince is dry!

• Preheat grill to medium-high. • Transfer the beef filling to a baking dish. Using the back of a spoon, spread the mashed kumara over the top. • Sprinkle over shredded Cheddar cheese and grill until the cheese is melted and golden, 5-10 minutes.

Little cooks: Kids can join in on the fun by smoothing the mash mixture evenly over the pie!

• Meanwhile, cut broccoli into florets. • Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook broccoli, tossing, until tender, 5-6 minutes. • Add the remaining garlic and cook until fragrant, 1 minute. Season with salt and pepper.

TIP: Add a dash of water to the pan to help speed up the cooking process.