Italian Lamb & Spinach Pie
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Italian Lamb & Spinach Pie

Italian Lamb & Spinach Pie

with Potato Topping & Double Parmesan

We've brought all the mashed potato goodness and some tomatoey and herby lamb 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 30g carbohydrates per serving.

Kid Friendly
Over 30g protein
Under 650kcal
Under 30g carbs

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking Time


Serving amount



1 packet

lamb mince

1 bag

soffritto mix

1 packet

garlic paste

1 sachet

Italian herbs

1 packet

tomato paste

1 sachet

vegetable stock powder

1 bag

baby spinach leaves

2 packet

Parmesan cheese

(Contains Milk;)

Not included in your delivery

olive oil

40 g


2 tbs


(Contains Milk;)

½ cup


1 tsp

brown sugar


Nutritional Values

Energy (kJ)2799 kJ
Fat39.6 g
of which saturates22.6 g
Carbohydrate34.9 g
of which sugars13.9 g
Protein41.1 g
Sodium1113 mg
The average adult daily energy intake is 8700 kJ


Large Pan
Large Frying Pan
Baking Dish



• 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 the milk to potato and season with salt. Mash until smooth.

TIP: Save time and get more fibre by leaving the potato unpeeled.


• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. Cook lamb 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 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 to taste.


• Preheat grill to medium-high. • Transfer lamb 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 lamb and spinach pie with cheesy potato topping between plates to serve. Enjoy!