Potato Top Pork Pie with Summer Salad

Steps

1. oven grill to high. Bring a large pot of salted water to the boil.
2. Cook potatoes and whole garlic in pot of boiling water for about 15 minutes or until soft. Drain well, return to pot with butter and milk, season with salt and pepper and mash until smooth.
3. While potatoes are cooking, heat oil in large fry-pan on high heat. Cook onion, courgette and pork mince for 4–6 minutes, or until onion has softened and mince is starting to brown. Add pork mince spice mix and flour and cook for a further 1 minute. Add chicken stock and tomatoes. Bring to a simmer, reduce heat to low and simmer for 8–10 minutes or until sauce has thickened. Season with salt and pepper.
4. Transfer mixture to a medium baking dish. Top with small dollops of potato and smooth out with a fork. Grill for about 10 minutes or until potato is golden (checking often to avoid burning).
5. Shred lettuce, peel and grate carrots, roughly dice tomato and place all in a large bowl with spinach. Mix vinegar and olive oil in a small bowl and toss through salad just before serving (or leave salad plain for the kids). Season salad with salt and pepper.
6. Divide pie between plates and serve salad on the side.