Lamb & Spinach Shepherd's Pie

Add the potato to the boiling water and cook for 10-15 minutes, or until easily pierced with a knife. Drain and return to the pan. Add the milk, butter and salt (see ingredients list) and mash, using a potato masher or a fork, until smooth. Cover with a lid to keep warm.

While the potato is cooking, preheat the grill to high. In a large frying pan, heat a drizzle of olive oil over a high heat. Add the onion, carrot, celery and thyme and cook, stirring, for 2 minutes, or until softened. Add a drizzle more olive oil and the lamb mince and garlic and cook, breaking up with a wooden spoon, for 2-3 minutes, or until just browned.

Add the tomato paste and water (see ingredients list) to the pan and crumble in the beef stock cube. Stir well to combine. Add the baby spinach leaves and stir through for 1-2 minutes, or until just wilted. TIP: Add a dash of water if the mixture looks dry.

Transfer the mince mixture to a medium baking dish and spread the mash on top. Grill for 8-10 minutes, or until lightly golden.