Rustic Italian Beef & Potato Pie

Name: Rustic Italian Beef & Potato Pie with Mushroom, Spinach & Parmesan
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Chicken-Style Stock Powder; 2 packet Baby Spinach Leaves; 1 packet Parmesan Cheese; 1 packet Sliced Mushrooms; 250 g Beef Mince; 3 Potato; 1 sachet Garlic & Herb Seasoning; 1 packet Tomato Paste; 1 sachet Thyme; 1 drizzle olive oil; 2 tbs milk; 40 g butter; ½ cup water; 1 tsp brown sugar

with Mushroom, Spinach & Parmesan

Up to 180$ + Free Treats / Extras for Life

This one is in a comfy and homey league of its own. we've taken your favourite parts of a ragu, switched out the standard topping for a cauli-potato mash and whipped it all up just like a shepherd's pie.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

High Protein

Allergens:

Celery

•Milk

The quantities provided above are averages only.

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 Time35 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Chicken-Style Stock Powder

(Contains: Celery;)

2 packet

Baby Spinach Leaves

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Sliced Mushrooms

250 g

Beef Mince

Potato

1 sachet

Garlic & Herb Seasoning

1 packet

Tomato Paste

1 sachet

Thyme

Not included in your delivery

1 drizzle

olive oil

2 tbs

milk

(Contains: Milk;)

40 g

butter

(Contains: Milk;)

½ cup

water

1 tsp

brown sugar

Nutritional Values

Calories709 kcal

Energy (kJ)2970 kJ

Fat39 g

of which saturates21 g

Carbohydrate45.9 g

of which sugars13.4 g

Dietary Fibre10.3 g

Protein43.2 g

Sodium1060 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

•Lid

Cooking Steps

• Bring a medium saucepan of salted water to the boil. Peel potato and cut into large chunks. • Cook potato in the boiling water until easily pierced with a knife, 12-15 minutes. • Drain and return to the pan. Add the milk, half the butter and a generous pinch of salt. Mash until smooth and cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled! Little cooks: Get those muscles working and help mash the potatoes!

• While the veggies are cooking, pick thyme leaves.

• Preheat grill to high. • Heat a large frying pan over high heat with a drizzle of olive oil. Cook sliced mushrooms, stirring, 3-4 minutes. • Add beef mince and cook, breaking up with a wooden spoon, until just browned, 4-5 minutes. TIP: Drain oil from pan after cooking the beef mince for best results!

• Reduce heat to medium, then add tomato paste, thyme and garlic & herb seasoning and cook until fragrant, 1 minute. • Add vegetable stock, the water, brown sugar and remaining butter and cook, until slightly thickened, 2-3 minutes. • Remove from heat and stir in baby spinach leaves until wilted.

• Transfer the filling to a baking dish and spread evenly with the potato mash. • Sprinkle with Parmesan cheese. Season with pepper. • Grill pie until the top is lightly golden, 5-10 minutes. Little cooks: Join in on the fun by smoothing the mash mixture evenly over the pie!

• Divide the Italian beef and mushroom ragu pie with potato mash between plates to serve. Enjoy!