Lamb Shepherd's Pie

Cook the potato, cauliflower and parsnip in the boiling water until easily pierced with a knife, 10-15 minutes. Drain the veggies and return to the pan, then add the milk, butter, the salt and 1/2 the garlic. Mash with a potato masher or a fork until smooth. Set aside.

While the potato is cooking, heat a large frying pan over a high heat with a drizzle of olive oil. Cook the onion, carrot, celery, rosemary and the remaining garlic, stirring, until softened, 2-3 minutes. Add a drizzle more olive oil, then add the lamb mince and cook, breaking it up with a spoon, until just browned, 2-3 minutes.

While the lamb is cooking, preheat the grill to high. Add the tomato paste, water and beef-style stock powder to the lamb and stir well to combine. Transfer the mince mixture to a baking dish and evenly spread the veggie mash on top. Sprinkle with the shredded Cheddar cheese and grill until lightly golden, 8-10 minutes. TIP: Add a dash of water if the lamb mixture looks dry.

While the pie is grilling, combine a drizzle of balsamic vinegar and olive oil in a medium bowl. Season with salt and pepper. Add the spinach & rocket mix and toss to coat.