Lamb & Spinach Shepherd's Pie

Cook the potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the pan. Add the milk, butter and the salt, then mash until smooth. Stir through the chives and 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, celery, carrot and rosemary, stirring, until softened, 4-5 minutes. Add the garlic and garlic & herb seasoning and cook, stirring, until fragrant, 1 minute. Transfer the veggies to a bowl. Return the frying pan to a high heat with a drizzle of olive oil. Cook the lamb mince, breaking it up with a spoon, until just browned, 3-4 minutes.

Add the tomato paste, beef-style stock powder and the water, then return the cooked veggies to the pan. Stir well to combine, then stir through the baby spinach leaves until just wilted, 1-2 minutes.

TIP: Add a dash of water if the mince looks dry!

Preheat the grill to high. Transfer the mince mixture to a baking dish, then evenly spread the chive mash on top. Grill until lightly golden, 8-10 minutes.

TIP: Grills cook fast, so keep an eye on the pie!