Rustic Italian Beef & Potato Pie
with Mushroom, Spinach & Parmesan
- Milk
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.*
Ingredients
1 packet
Baby Spinach Leaves
250 g
Beef Mince
1 sachet
Garlic & Herb Seasoning
1 packet
Parmesan Cheese
(Contains: Milk;)
3
Potato
1 packet
Sliced Mushrooms
1 sachet
Vegetable Stock Pot
1 sachet
Thyme
1 packet
Tomato Paste
Not included in your delivery
1 drizzle
olive oil
2 tbs
milk
(Contains: Milk;)
40 g
butter
(Contains: Milk;)
Ā½ cup
water
1 tsp
brown sugar
Utensils
Cooking Steps
ā¢ Bring a medium saucepan of salted water to the boil. Peel potato and cut into large chunks. ā¢ Cook potato in the boiling water until easily pierced with a knife, 12-15 minutes. ā¢ 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!
ā¢ While the veggies are cooking, pick thyme leaves.
ā¢ Preheat grill to high. ā¢ Heat a large frying pan over high heat with a drizzle of olive oil. Cook sliced mushrooms, stirring, 3-4 minutes. ā¢ 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!
ā¢ Reduce heat to medium, then add tomato paste, thyme and garlic & herb seasoning and cook until fragrant, 1 minute. ā¢ Add vegetable stock, the water, brown sugar and remaining butter and cook, until slightly thickened, 2-3 minutes. ā¢ Remove from heat and stir in baby spinach leaves until wilted.
ā¢ Transfer the filling to a baking dish and spread evenly with the potato mash. ā¢ Sprinkle with Parmesan cheese. Season with pepper. ā¢ 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!
ā¢ Divide the Italian beef and mushroom ragu pie with potato mash between plates to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour:Ā Many found it tasty and comforting, with the mushrooms and rosemary adding great flavour. Some felt it needed more seasoning or vegetables.
- Ease of prep:Ā Quick and easy to make, though a few found cutting the vegetables time-consuming. Some suggested cooking the mince before adding mushrooms.
- Suggestions:Ā Several added extra vegetables like carrots, zucchini or peas to bulk it up. Some preferred less mushroom and more beef mince.
- Leftovers:Ā Many enjoyed generous portions with leftovers for lunch. Some found reheating worked well, even days later.
- Cauliflower mash:Ā The cauliflower-potato mash topping was a hit, making the dish lighter and sneaking in extra vegetables for kids.
