Our Plans
Lamb & Spinach Shepherd's Pie
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Lamb & Spinach Shepherd's Pie

Lamb & Spinach Shepherd's Pie

with Creamy Mash

Did you know that shepherd’s pie traditionally uses lamb, while cottage pie uses beef? We kept up with tradition in this winter warmer, but decided to make our version extra nutritious by stirring baby spinach through the hearty lamb filling. Enjoy the comforting mix of old and new!

Not Suitable for Coeliacs
Naturally Gluten-Free

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.

Preparation Time50 minutes


Serving amount

3 unit


1 unit

brown onion

1 stalk


1 bunch


2 clove


1 unit


1 packet

lamb mince

1 sachet

tomato paste

1 cube

beef stock

1 bag

baby spinach leaves

Not included in your delivery

olive oil

¼ cup


(Contains Milk;)

50 g


½ tsp


1.5 tbs



Nutritional Values

per serving
Energy (kJ)0 kJ
Calories2790 kcal
Fat28 g
of which saturates15.8 g
Carbohydrate55.1 g
of which sugars13.1 g
Dietary Fibre0 g
Protein42.9 g
Cholesterol0 mg
Sodium1150 mg
The average adult daily energy intake is 8700 kJ


Medium Pan
Baking Dish
Large Non-Stick Pan


Get prepped

Bring a medium saucepan of salted water to the boil. Peel the potato and cut into 2cm chunks. Finely chop the brown onion and celery. Grate the carrot (unpeeled) or finely chop if you prefer. Pick the thyme leaves. Finely chop the garlic (or use a garlic press).

make the mash

Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the pan. Add the milk, butter and the salt and use a potato masher or a fork to mash until smooth. Cover with a lid to keep warm.

Start the filling

While the potato is cooking, preheat the grill to high. In a large frying pan, heat a drizzle of olive oil over a high heat. Add the onion, celery, carrot and thyme and cook, stirring, until softened, 2 minutes. Add a drizzle more olive oil, the lamb mince and garlic and cook, breaking up the lamb with a wooden spoon, until just browned, 2-3 minutes.

finish the filling

Add the tomato paste and water to the pan and crumble in the beef stock (1 cube for 2 people / 2 cubes for 4 people). Stir well to combine. Add the baby spinach leaves and stir through until just wilted, 1-2 minutes. Add a dash of water if the mixture looks dry. Season to taste with salt and pepper. TIP: Seasoning is key in this dish. Taste and add a pinch of salt, pepper or brown sugar if you like.

Grill the pie

Transfer the mince mixture to a medium baking dish and spread the mash over the top. Grill until lightly golden, 8-10 minutes.

serve up

Divide the lamb and spinach shepherd's pie between plates.