St Paddy’s Day Beef Pie

• While the potato is cooking, finely chop brown onion (see ingredients) and carrot. • Pick and finely chop rosemary leaves. • Finely chop garlic. • Roughly chop baby spinach leaves.

TIP: Run your fingers down the rosemary stalk to remove the leaves easily.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook onion and carrot, stirring, until softened, 6-7 minutes. Add garlic (reserve a pinch for the green beans!), rosemary and Italian herbs (see ingredients) and cook, stirring, until fragrant, 1 minute. • Add beef mince and cook, breaking up with a spoon, until just browned, 3-4 minutes. Drain oil from pan for best results. • Reduce heat to medium, then add tomato paste, the water and beef stock pot, stirring to combine (add extra water if the filling looks dry!). Add baby spinach and cook, stirring, until just wilted, 1-2 minutes.

• Preheat grill to medium-high. Transfer the mince filling to a baking dish. • Spread the mash over the top. Sprinkle with shaved Parmesan cheese. Grill until cheese is melted and golden, 5-10 minutes.

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

• While pie is grilling, trim green beans. • Wipe out pan and return to medium-high heat with a drizzle of olive oil. Cook beans, tossing, until tender, 3-4 minutes. • Add reserved garlic and cook until fragrant, 1 minute. Season with salt and pepper.