This cosy dinner is made to please, with a veggie-loaded beef base and creamy mash topping. Add the finishing touch by placing it under the grill until toasty brown and perfectly delicious!
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.
Italian herbs(May be present Gluten/Gluten)
Bring a medium saucepan of salted water to the boil. Peel potato and cut into bite-sized chunks. Cook in the boiling water until easily pierced with a fork, 10-15 minutes. Drain and return to the pan. Add butter to potato and season generously with salt. Mash until smooth. Cover to keep warm.
While potato is cooking, finely chop brown onion (see ingredients) and carrot. Finely chop garlic. Trim green beans.
In a large frying pan, heat a drizzle of olive oil
over a high heat. Cook onion and carrot, stirring,
until softened, 6-7 minutes. Stir in tomato paste,
Italian herbs (see ingredients) and 1/2 the garlic
until fragrant, 1 minute. Add beef mince and cook,
breaking up with a spoon, until just browned,
3-4 minutes. Reduce heat to medium and add
the water and the salt. Stir to combine. Season to taste. TIP: Add a dash of water if the mixture looks dry!
Preheat grill to medium-high. Transfer mince filling to a medium baking dish. Spread mashed potato over the top. Grill until potato is golden, 5-10 minutes. TIP: Grills cook fast, so keep an eye on the pie!
While the pie is grilling, wipe out frying pan and return to a medium-high heat with a drizzle of olive oil. Add green beans and cook, tossing regularly, until tender, 3-4 minutes. Stir in remaining garlic, until fragrant, 1 minute. Season. TIP: Add a dash of water to the pan to help speed up the cooking process.
Divide the Italian beef cottage pie between plates. Serve with green beans.