Rustic Italian Beef & Potato Pie

• While 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, until lightly browned, 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 stock concentrate, the water, brown sugar
and remaining butter and cook, until slightly 
thickened, 2-3 minutes.
• Remove from heat, then stir in baby spinach
leaves until wilted. 

• Transfer 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. 
TIP: Grills cook fast, so keep an eye on the pie!
Little cooks: Join in on the fun by smoothing the 
mash mixture evenly over the pie!