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Beef & Rosemary Cottage Pie

Beef & Rosemary Cottage Pie

with Cheesy Mash Topping

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Sometimes only a pie will do. Satisfy that craving for something warm and comforting with this rich, cheesy mash-topped Olive Oil, Butter, Milk number. It's just like Nanna used to make (but better!).

Tags:Kid FriendlyNaturally Gluten-FreeNot Suitable for Coeliacs
Allergens:Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

½

brown onion

1

carrot

1 bunch

rosemary

1 bag

parsley

2 clove

garlic

1 bag

baby spinach leaves

1 packet

beef mince

1 packet

tomato paste

1 packet

beef stock pot

1 bag

green beans

1 packet

shredded Cheddar cheese

(ContainsMilk)

Not included in your delivery

olive oil

40 g

butter

(ContainsMilk)

2 tbs

milk

(ContainsMilk)

¼

salt

2 tbs

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2935 kJ
Fat37.8 g
of which saturates21.9 g
Carbohydrate42.1 g
of which sugars15.1 g
Protein43.5 g
Sodium1473 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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1

Bring a medium saucepan of salted water to the boil. Peel the potato and cut into large chunks. Cook the potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter, milk and the salt and mash until smooth.

2

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

3

In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the onion and carrot, stirring, until softened, 6-7 minutes. Add the garlic (reserve a pinch for the beans!) and rosemary and cook, stirring, until fragrant, 1 minute. Add the beef mince and cook, breaking up with a spoon, until just browned, 3-4 minutes. Reduce the heat to medium and add the tomato paste, the water and the beef stock pot. Stir to combine. Add the chopped baby spinach and stir through until just wilted, 1-2 minutes.

TIP: Add a dash of water if the mixture looks dry.

4

Preheat the grill to medium-high. Transfer the mince mixture to a baking dish and spread the mashed potato over the top. Sprinkle with the shredded Cheddar cheese. Grill until the cheese is melted and golden, 5-10 minutes.

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

5

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

6

Divide the beef and rosemary cottage pie and green beans between plates. Garnish with torn parsley leaves to serve.