Fragrant Beef, Pork & Veggie Pie

• Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter and milk to the potato and season with salt. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled. Little cooks: Get those muscles working and help mash the potatoes!

• While the potato is cooking, heat a large frying pan over high heat with a drizzle of olive oil. Cook beef & pork mince, sliced leek and courgette, breaking up with a spoon, until just browned, 5-6 minutes. • Add Bengal curry paste, Mumbai spice blend and tomato paste and cook until fragrant, 1 minute. • Add baby leaves, the brown sugar and water and cook until slightly reduced, 1-2 minutes. Season generously with salt.

• Transfer the mince filling to a baking dish, then spread the potato mash over the top. • Sprinkle over shredded Cheddar cheese. • Preheat grill to high. Little cooks: Add the finishing touch by sprinkling the cheese on top.

• Grill pie until lightly golden, 5-10 minutes.