Quick Italian Lamb & Spinach Pie
with Double Parmesan Potato Topping- Milk
- May contain traces of allergens
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 40g carbohydrates per serving.*
Ingredients
1 packet
lamb mince
2
potato
1 packet
soffritto mix
1 packet
garlic paste
1 sachet
Italian herbs
1 packet
tomato paste
1 packet
baby spinach leaves
2 packet
Parmesan cheese
(Contains: Milk;)
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk;)
2 tbs
milk
(Contains: Milk;)
½ cup
water
¼ tsp
salt
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 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, salt 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!
