Hearty Beef & Spinach Pie
with Cheesy Mash Topping & Green Beans
Satisfy that craving for something warm and comforting with this rich, cheesy mash-topped number. It's just like Nanna used to make (but better!)
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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.
Ingredients
2
potatoes
½
brown onion
1 packet
garlic paste
1
carrot
1 sprig
rosemary
1 bag
baby spinach leaves
1 packet
beef mince
1 packet
tomato paste
1 packet
chicken stock pot
1 bag
green beans
½ sachet
Italian herbs
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
40 g
butter
2 tbs
milk
(Contains Milk;)
¼ tsp
salt
2 tbs
water
Nutritional Values
Utensils
Instructions
• Bring a medium saucepan of salted water to the boil. Peel potato and cut into large chunks. • Cook potato in the boiling water until easily pierced with a knife, 12-15 minutes. • Drain and return to pan. Add the butter, the milk and the salt. Mash until smooth.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• Meanwhile, finely chop brown onion (see ingredients) and carrot. • Pick and finely chop rosemary leaves. • 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 half the garlic paste, 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 the pan for best results. • Reduce heat to medium, then add tomato paste, the water and chicken stock pot, stirring to combine (add extra water if the filling looks dry!). Add baby spinach leaves and cook, stirring, until just wilted, 1-2 minutes.
• Preheat grill to medium-high. Transfer mince filling to a baking dish. • Spread the mash over the top. Sprinkle with Parmesan cheese. Grill until cheese is melted and golden, 5-10 minutes.
TIP: Grills cook fast, so keep an eye on the pie!
• While the 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 remaining garlic paste and cook until fragrant, 1 minute. Season with salt and pepper.
• Divide beef and rosemary cottage pie between plates. • Serve with green beans. Enjoy!