Middle Eastern Beef, Bacon & Fetta-Mash Pie
with Garden Salad
- Milk
- Soy
- May contain traces of allergens
- Milk
This cosy cottage-style pie packs a veggie-loaded beef base, slightly spiced and full of flavour. Then it gets topped off with decadent and delicious creamy mashed potatoes, plus a layer of crumbly cheese. Comforting, tasty and filling, this nostalgic meal is checking off all the boxes!
Ingredients
2
potatoes
1
brown onion
1
carrot
1
tomato
2 clove
garlic
1 packet
beef mince
1 packet
diced bacon
(May be present: Soy, Milk)
1 sachet
ras el hanout
1 packet
tomato paste
1 bag
baby spinach leaves
1 packet
Fetta Cubes
(Contains: Milk)
1 bag
mixed salad leaves
1 sachet
vegetable stock powder
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk)
2 tbs
milk
(Contains: Milk)
½ cup
water
1 tsp
brown sugar
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Bring a medium saucepan of lightly salted water to the boil. • Peel potato, then cut into large chunks. • Cook potato, in the boiling water until easily pierced with a fork, 10-15 minutes. • Drain potato and return to the saucepan. Add the butter, the milk and a pinch of salt, then mash until smooth.
• While potato is cooking, heat grill to medium-high. • Finely chop brown onion. • Grate carrot. • Roughly chop tomato. • Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook beef mince and diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Reduce heat to medium-high. • Add carrot and onion and cook until softened, 4-5 minutes. Add ras el hanout, garlic and tomato paste and cook, stirring, until fragrant, 1-2 minutes. • Add the water, vegetable stock powder and the brown sugar and cook until slightly thickened, 1-2 minutes.
• Add baby spinach leaves to the beef filling and stir to combine. Transfer beef filling to a baking dish. • Top with mashed potato and spread evenly with the back of a spoon. Crumble fetta cubes over pie. Using a fork, lightly press cheese into the mash. • Grill pie, until golden, 8-10 minutes.
• Meanwhile, combine a drizzle of the white wine vinegar and olive oil in a medium bowl. Season with salt and pepper. • Add mixed salad leaves and tomato, then toss to combine.
• Divide Middle Eastern beef and fetta-mash pie between plates. • Serve with garden salad. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: Most customers loved the Middle Eastern-spiced beef filling, though some found the ras el hanout overpowering or out of place. The brown sugar divided opinion — a few felt it was too sweet, so measure it carefully.
- Ease of prep: This is a straightforward, easy-to-follow recipe that many found simple to prepare before cooking. One reviewer suggested letting the pie rest after grilling so it holds together better when served.
- Suggestions: Crumbling the fetta before scattering it over the mash helps distribute it more evenly. Some reviewers also noted the salad dressing was quite acidic and suggested balancing it with a touch of honey or a similar sweet ingredient.
- Portions: Several customers felt the potato quantity was insufficient to cover the pie fully, so using a slightly smaller baking dish can help achieve an even mash layer.
