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Beef & Spinach Cottage Pie

Beef & Spinach Cottage Pie

with Cheddar Mash

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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 FriendlyNot Suitable for CoeliacsNaturally Gluten-Free
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)3164 kJ
Fat42.7 g
of which saturates22.5 g
Carbohydrate44.8 g
of which sugars17.8 g
Protein43.5 g
Sodium1512 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Large Non-Stick Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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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 with another drizzle of olive oil. When the oil is hot, add the beef mince and garlic and cook, breaking up the 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. Stir to combine, then return the veggies to the pan. Add the baby spinach leaves and stir through until just wilted, 1 minute.

TIP: Add a dash of water at the end if the filling seems too thick!

5

Preheat the grill to medium-high. Transfer the filling to a baking dish. Spread the mash on top. Grill until lightly golden, 5-7 minutes.

6

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