Hearty Beef & Spinach Pie
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Hearty Beef & Spinach Pie

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.

Tags:
Under 650kcal
Under 40g carbs
Kid Friendly
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
DifficultyEasy

Ingredients

Serving amount

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

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Nutritional Values

Energy (kJ)2672 kJ
Fat35 g
of which saturates19.4 g
Carbohydrate39.3 g
of which sugars17.6 g
Dietary Fibre11 g
Protein41.2 g
Sodium1385 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Large Non-Stick Pan
Baking Dish

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• 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!

5
5

• 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.

6
6

• Divide beef and rosemary cottage pie between plates. • Serve with green beans. Enjoy!