Nan's Double Beef & Veggie Cottage Pie
with Cheesy Potato Topping
- Milk
Nothing screams 'home-cooked' quite like a pie. And when that pie combines the perfect medley of spices and veggies, there's nothing that even comes close. Top it with a cheesy mashed potato layer and there you have it, just like Grandma's!
Ingredients
1 packet
Baby Spinach Leaves
500 g
Beef Mince
1 packet
Cheddar Cheese
(Contains: Milk;)
2
Garlic
1 sachet
Nan's Special Seasoning
1 packet
Passata
3
Potato
1 sachet
Vegetable Stock Pot
1
Carrot
1 sachet
Thyme
1
Celery
Utensils
Cooking Steps
Bring a medium saucepan of salted water to the boil. Peel and cut the potato into 2cm chunks. Add the potato to the boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter, milk and salt to the potato. Mash with a potato masher or fork until smooth.
While the potato is cooking, grate the carrot. Finely chop the celery. Finely chop the garlic. Pick tyme leaves.
In a large frying pan, heat a drizzle of olive oil over a high heat. Add the beef mince, carrot and celery and cook, breaking up with a spoon, until just browned, 3-4 minutes. Add the garlic and cook, until fragrant, 1-2 minutes. Reduce the heat to medium-high, then add the passata, water, Nan's special seasoning, chicken-style stock powder and a pinch of salt and pepper. Stir well and cook until reduced, 3-5 minutes. Add the baby spinach leaves, thyme and brown sugar and stir through until just wilted.
Preheat the grill to medium-high. Transfer the mince mixture to a large baking dish and spread the mashed potato over the top, smoothing out with the back of a spoon. Sprinkle over the shredded Cheddar cheese.
Grill until the cheese is melted and golden, 5-10 minutes.
Divide nan's potato top beef pie between plates. Enjoy!
