topBanner
Beef & Spinach Cottage Pie

Beef & Spinach Cottage Pie

with Cheddar Mash

Read more

This cosy dinner is made to please, with a veggie-loaded beef base and creamy Cheddar mash topping. Give the dish a final touch by placing it under the grill until toasty brown and perfectly delicious!

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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

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

shredded Cheddar cheese

(ContainsMilk)

Not included in your delivery

1

olive oil

40 g

butter

(ContainsMilk)

2 tbs

milk

(ContainsMilk)

¼ tsp

salt

¼ cup

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3170 kJ
Fat42.7 g
of which saturates22.5 g
Carbohydrate44.9 g
of which sugars17.9 g
Protein43.6 g
Sodium1512 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Baking Dish
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into large chunks. Finely chop the brown onion and garlic. Grate the celery and carrot.

2

Cook the potato in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and return to the pan. Add the butter, milk and the salt. Mash until smooth. Stir through the shredded Cheddar cheese until well combined. Cover to keep warm.

3

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. Add the beef mince, garlic and another drizzle of olive oil. Cook, breaking up mince with a spoon, until just browned, 2-3 minutes.

TIP: Transferring the veggies out of the pan allows the beef to brown!

4

Add the tomato paste, the water and 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.

5

Preheat the grill to medium-high. Transfer the mince 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!

6

Divide the beef and spinach cottage pie with cheddar mash between plates to serve.