Italian Beef & Spinach Pie
with Potato Topping & Parmesan
- Milk
- May contain traces of allergens
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 knife and fork to dig in! This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
2
potato
1 packet
beef mince
1 bag
soffritto mix
1 packet
garlic paste
1 packet
tomato paste
1 sachet
beef-style stock powder
1 bag
baby spinach leaves
1 packet
Parmesan cheese
(Contains: Milk)
1 sachet
Italian herbs
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk)
2 tbs
milk
(Contains: Milk)
½ cup
water
1 tsp
brown sugar
Utensils
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.
• 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 soffritto mix, 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, beef-style 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 to taste.
• Preheat grill to medium-high. • Transfer beef filling to a baking dish. Spread mash over the top. Sprinkle over shaved 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
• Preheat grill to medium-high. • Transfer beef filling to a baking dish. Spread mash over the top. Sprinkle over shaved Parmesan cheese. • Grill until the mash is golden, 5-10 minutes.
• Divide Italian beef and spinach pie with potato topping & Parmesan between plates to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many found it delicious and flavoursome, though some felt it needed more seasoning or herbs to boost the taste.
- Ease of prep: Quick and easy to prepare, with pre-chopped veggies saving time for many cooks.
- Suggestions: Several recommend adding extra vegetables like peas or corn, or serving with a side salad for more variety.
- Leftovers: Makes great leftovers for lunch the next day, and some found it froze well for future meals.
- Portions: Some felt the serving size was generous, while others wished for more potato to fully cover the mince.
