Loaded Herb Beef & Veg Shepherd's Pie
with Parmesan Mashed Potato Topping
- Milk
- Soy
- May contain traces of allergens
Saucy, rosemary beef mince filling and cheesy mash topping work wonders when paired together and are easily topping the pie charts for best flavour combinations!
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Chopped Potato
1 sachet
Garlic & Herb Seasoning
1 packet
Parmesan Cheese
(Contains: Milk)
250 g
Beef Mince
1 packet
Rosemary
1 packet
Soffritto Mix
1 sachet
Vegetable Stock Pot
1 packet
Tomato Paste
1 packet
Worcestershire Sauce
(May be present: Soy.)
Not included in your delivery
½ cup
water
1 drizzle
olive oil
40 g
butter
(Contains: Milk)
2 tbs
milk
(Contains: Milk)
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. • Cook chopped potato in the boiling water until easily pierced with a fork, 8-10 minutes. Drain and return to the pan. • Add the butter and milk to the potato and season generously with salt. Mash until smooth. • Meanwhile, pick and finely chop rosemary. 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 soffritto mix, tossing occasionally, until softened, 4-5 minutes. • Add rosemary and beef mince and cook, breaking up with a spoon, until just browned, 3-4 minutes. • Add garlic & herb seasoning, Worcestershire sauce tomato paste and cook, stirring until fragrant, 1 minute.
• Preheat grill to medium-high. Reduce heat to medium and stir in chicken stock pot and the water, until slightly reduced, 3-4 minutes. • Stir through baby spinach leaves, until wilted and combine. Season to taste. • Transfer beef mixture to a baking dish and spread mashed potato over the top, smoothing out with the back of a spoon. • Sprinkle over Parmesan cheese and grill, until cheese is melted and golden, 5-10 minutes.
• Divide the beef and rosemary pie between plates to serve. Enjoy!
