Hearty Beef & Spinach Cottage Pie

• Cook potato in the boiling water until easily pierced 
with a fork, 12-15 minutes. Drain potato, then 
return to pan.
• Add the butter, milk and Parmesan cheese. Mash 
until smooth. Cover to keep warm. 
Little cooks: Get those muscles working and help mash 
the potatoes! 

• In a large frying pan, heat a drizzle of olive oil 
over medium-high heat. Cook onion, celery and 
carrot with a generous pinch of salt, stirring, until 
softened, 4-5 minutes. Transfer to a bowl.
• Return pan to high heat with another drizzle of olive 
oil. When oil is hot, cook beef mince, breaking up 
with a spoon, until just browned, 2-3 minutes. 
TIP: For best results, drain the oil from the pan at the 
end of this step. 

• To pan with the beef, add passata, Worcestershire 
sauce, the water and stock concentrate. Stir  
to combine. 
• Add baby spinach leaves and cook, stirring, until 
just wilted, 1 minute.
• Return cooked veggies to pan, stirring to combine.

• Preheat grill to medium-high.
• Transfer beef filling to a baking dish. 
• Spread the potato mash over the top and sprinkle 
over shredded mozarella.
• Grill pie, until the mash is golden, 5-10 minutes. 
TIP: Grills cook fast, so keep an eye on the pie! 
Little cooks: Join in on the fun by smoothing the mash 
mixture evenly over the pie!