Rustic Italian Beef & Potato Pie
with Mushroom, Spinach & Parmesan
This one is in a comfy and homey league of its own. we've taken your favourite parts of a ragu, switched out the standard topping for a cauli-potato mash and whipped it all up just like a shepherd's pie.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
2 packet
Baby Spinach Leaves
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Sliced Mushrooms
250 g
Beef Mince
3
Potato
1 sachet
Garlic & Herb Seasoning
1 packet
Tomato Paste
1 sachet
Thyme
Not included in your delivery
1 drizzle
olive oil
2 tbs
milk
(Contains: Milk;)
40 g
butter
(Contains: Milk;)
½ cup
water
1 tsp
brown sugar
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. Peel potato and cut into large chunks. • Cook potato in the boiling water until easily pierced with a knife, 12-15 minutes. • Drain and return to the pan. Add the milk, half the butter and a generous pinch of salt. Mash until smooth and cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled! Little cooks: Get those muscles working and help mash the potatoes!
• While the veggies are cooking, pick thyme leaves.
• Preheat grill to high. • Heat a large frying pan over high heat with a drizzle of olive oil. Cook sliced mushrooms, stirring, 3-4 minutes. • Add beef mince and cook, breaking up with a wooden spoon, until just browned, 4-5 minutes. TIP: Drain oil from pan after cooking the beef mince for best results!
• Reduce heat to medium, then add tomato paste, thyme and garlic & herb seasoning and cook until fragrant, 1 minute. • Add vegetable stock, the water, brown sugar and remaining butter and cook, until slightly thickened, 2-3 minutes. • Remove from heat and stir in baby spinach leaves until wilted.
• Transfer the filling to a baking dish and spread evenly with the potato mash. • Sprinkle with Parmesan cheese. Season with pepper. • Grill pie until the top is lightly golden, 5-10 minutes. Little cooks: Join in on the fun by smoothing the mash mixture evenly over the pie!
• Divide the Italian beef and mushroom ragu pie with potato mash between plates to serve. Enjoy!
