Root Veg Mash Topped Cottage Pie With Garlicky Greens

Preheat the oven to 200°C/ 180°C (fan)/ gas 6 and boil a full kettle

Peel and chop your potato[es] into bite-sized pieces

Top, tail, peel and chop your carrot[s] into bite-sized pieces

Top, tail, peel and chop your parsnip[s] into quarters lengthways, then into bite-sized pieces

Add the chopped potato, chopped carrot and chopped parsnip to a pot with plenty of boiled water and a pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender

Once done, drain and return to the pot to steam dry

Reboil a kettle

Peel and finely dice your brown onion[s]

Peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick) with a small drizzle of vegetable oil over a high heat

Once hot, add your diced onion with a pinch of salt and pepper and cook for 3-4 min or until beginning to soften

Once the onion has begun to soften, add your beef mince and cook for 3-4 min or until beginning to brown, breaking it up with a wooden spoon as you go, once browned, add half the chopped garlic and your tomato paste to the pan with 1 tsp [1 1/2 tsp] [2 tsp] flour and cook for 1 min or until fragrant

Once fragrant, add your beef stock mix with 250ml [325ml] [425ml] boiled water and a generous grind of black pepper and cook for 4-5 min or until slightly thickened and the beef is cooked through (no pink meat!) – this is your pie filling

While the beef mixture thickens, return the drained potatoes & veg to a low heat with a pinch of salt and pepper and mash until smooth – this is your root veg mash

Grate your lighter cheese finely

Transfer your pie filling to an oven-proof dish

Top with the root veg mash and sprinkle over the grated lighter cheese

Put the dish in the oven for 15-20 min or until golden brown and bubbling – this is your root veg mash topped cottage pie

When the pie is nearly ready, wash your spring greens then pat dry with kitchen paper then rip the leaves off your spring greens, discard the tough stalks, and layer the leaves over each other, roll them up and slice into thin strips

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a small drizzle of olive oil over a medium heat

Once hot, add the sliced spring greens with the remaining chopped garlic and a pinch of salt and cook for 3-4 min or until tender with a bite – these are your garlicky greens