HelloHero: Italian Beef & Spinach Pie

Name: HelloHero: Italian Beef & Spinach Pie with Cheesy Potato Topping
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Vegetable Stock Pot; 1 packet Garlic Paste; 1 Celery; 1 packet Baby Spinach Leaves; 1 packet Parmesan Cheese; 1 sachet Italian Herbs; 250 g Beef Mince; 2 Potato; 1 packet Tomato Paste; 1 Carrot; 1 drizzle olive oil; 1 tsp brown sugar; 40 g butter; 2 tbs milk; ½ cup water

with Cheesy Potato Topping

Get up to $200 off!

We've brought all the mashed potato goodness and some tomatoey and herby beef together, to make the pie of a lifetime! After this one comes out of the oven all golden and crispy, all you need is a knife and fork to dig in!

Tags:

Kid Friendly

Allergens:

Milk

The quantities provided above are averages only.

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 Time25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Vegetable Stock Pot

1 packet

Garlic Paste

Celery

1 packet

Baby Spinach Leaves

1 packet

Parmesan Cheese

(Contains: Milk;)

1 sachet

Italian Herbs

250 g

Beef Mince

Potato

1 packet

Tomato Paste

Carrot

Not included in your delivery

1 drizzle

olive oil

1 tsp

brown sugar

40 g

butter

(Contains: Milk;)

2 tbs

milk

(Contains: Milk;)

½ cup

water

Nutritional Values

Calories656 kcal

Energy (kJ)2740 kJ

Fat39.7 g

of which saturates20.9 g

Carbohydrate35.9 g

of which sugars15.2 g

Dietary Fibre8 g

Protein39.2 g

Sodium810 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter and milk to potato and season with salt. Mash until smooth. TIP: Save time and get more fibre by leaving the potato unpeeled.

• Meanwhile, finely chop celery and carrot. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook beef mince, breaking up with a spoon, until just browned, 3-4 minutes (for best results, drain oil from pan before adding the veggies). • Stir in celery and carrot and cook, tossing, until softened, 4-5 minutes. • Add garlic paste, Italian herbs and tomato paste and cook until fragrant, 1 minute. • Stir in the water, vegetable stock powder and the brown sugar and cook until slightly thickened, 2-3 minutes. • Add baby spinach leaves and cook until just wilted, 1 minute. Season with salt and pepper to taste.

• Preheat grill to medium-high. • Transfer beef filling to a baking dish. Spread mash over the top. Sprinkle over Parmesan cheese. • Grill until the mash is golden, 5-10 minutes.

• Divide Italian beef and spinach pie with cheesy potato topping between plates to serve. Enjoy!