Rustic Pork, Leek & Rosemary Pie

• While the potato is cooking, pick and finely chop rosemary leaves. Thinly slice leek.

TIP: Run your fingers down the rosemary stalk to remove the leaves easily. Little cooks: Help pick the rosemary leaves from the stems!

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook soffritto mix and leek until softened, 4-5 minutes. • Add pork mince and cook, breaking up with a spoon, until just browned, 3-4 minutes.

• Add garlic & herb seasoning, rosemary and tomato paste and cook, stirring, until fragrant, 1 minute. • Reduce heat to medium, then add baby spinach leaves, beef-style stock powder, Worcestershire sauce and the water. Stir well to combine and cook until slightly reduced, 2-3 minutes.

• Preheat the grill to medium-high. • Transfer the pork filling to a baking dish, then spread the potato mash over the top, smoothing out with the back of a spoon. • Sprinkle over grated Parmesan cheese. • Grill pie until the cheese is melted and golden, 7-10 minutes.

Little cooks: Add the finishing touch by sprinkling the cheese on top. Careful, the filling and topping may be hot!