Beef & Spinach Cottage Pie
with Parmesan Mash
This cosy dinner packs a flavourful punch, with a veggie-loaded beef base and a creamy Parmesan mash topping. Give the dish a final touch by placing it under the grill till toasty brown and perfectly delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
3 unit
potatoes
1 bunch
spring onion
1 unit
onion
2 clove
garlic
1 stalk
celery
1 unit
carrot
1 block
Parmesan cheese
(Contains Milk; )
1 packet
beef mince
â…” tin
tomato paste
1 packet
beef-style stock powder
1 bag
baby spinach leaves
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
2.5 tbs
milk
(Contains Milk; )
¼ tsp
salt
¼ cup
water
Nutrition Values
Utensils
Cooking Steps
Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into 2cm chunks. Thinly slice the spring onion. Finely chop the brown onion. Finely chop the garlic (or use a garlic press). Grate the celery and carrot (unpeeled). Grate the Parmesan cheese.
Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter, milk and the salt and mash with a potato masher or fork until smooth. Stir through the grated Parmesan cheese and spring onion until well combined. Cover with a lid to keep warm.
While the potato is cooking, heat a drizzle of olive oil in a large frying pan over a high heat. Add the onion, celery, carrot and a generous pinch of salt and cook, stirring, until softened, 4-5 minutes. Push the vegetables to the side of the pan, add a drizzle more olive oil to the empty space and add the beef mince and garlic. Cook, breaking up with a wooden spoon, until just browned, 2-3 minutes.
Preheat the grill to high. Add the tomato paste (see ingredients list), the water and crumbled beef stock to the frying pan. Stir to combine the beef and vegetables. Add the baby spinach leaves and stir through until just wilted, 1 minute. Add a dash of water and stir through.
Transfer the mince mixture to a small baking dish and spread the mash over the top. Grill until lightly golden, 5-7 minutes. TIP: Keep an eye on the mash topping as it can burn quickly!
Divide the beef and spinach cottage pie between bowls.