Beef & Spinach Cottage Pie
with Cheddar Mash
- Milk
This cosy dinner is made to please, with a veggie-loaded beef base and creamy Parmesan mash topping. Give the dish a final touch by placing it under the grill until toasty brown and perfectly delicious! *Unfortunately, this week's parsley was in short supply. Some customers will receive chives instead of parsley. Don't worry, the recipe will be just as delicious! *
Ingredients
2
potato
1 bag
parsley
1
brown onion
2 clove
garlic
1 stalk
celery
1
carrot
1 packet
beef mince
1 packet
tomato paste
1 packet
beef stock pot
1 bag
baby spinach leaves
1 packet
Cheddar cheese
(Contains: Milk;)
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk;)
2 tbs
milk
(Contains: Milk;)
¼ tsp
salt
¼ cup
water
Utensils
Cooking Steps
Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into large chunks. Roughly chop the parsley. Finely chop the brown onion and garlic. Grate the celery and carrot.
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, then mash with a potato masher or fork until smooth. Stir through the shredded Cheddar cheese and parsley until well combined. Cover to keep warm.
While the potato is cooking, heat a drizzle of olive oil in a large frying pan over a high heat. Add the onion, celery, carrot and a generous pinch of salt and cook, stirring, until softened, 4-5 minutes. Transfer the veggies to a bowl. Return the pan to a high heat with a drizzle of olive oil. Cook the garlic and beef mince, breaking up with a spoon, until just browned, 2-3 minutes.
TIP: Transferring the veggies out of the pan allows the beef to brown!
Add the tomato paste and the water to the frying pan and add in the beef stock pot. Return the veggies to the pan. Stir to combine. Add the baby spinach leaves and stir through until just wilted, 1 minute. Stir in a dash of water if the filling is very thick.
Preheat the grill to medium-high. Transfer the filling to a baking dish and spread the mash on top. Grill until lightly golden, 5-7 minutes.
TIP: Keep an eye on the mash topping as it can burn quickly!
Divide the beef cottage pie between bowls.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many found it delicious and flavoursome, though some suggested adding Worcestershire sauce or herbs for extra depth.
- Ease of prep: Quick and easy to make, though some noted it took longer than the stated time.
- Suggestions: Several recommended adding extra potatoes for a thicker mash topping and chopping the spinach finely for kids.
- Leftovers: Many enjoyed leftovers for lunch the next day, with some saying it tasted even better reheated.
- Portions: Some found it generously sized, while others felt it needed sides or extra veg to be filling enough.
