Beef Mince & Mushroom Pie

Name: Beef Mince & Mushroom Pie with Baby Spinach & Mash Potato Topping
Total time: 40 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 2 potato; 20 g plant-based butter; 2 tbs plant-based milk; 1 Brown Onion; 1 stalk celery; 3 clove garlic; 1 packet portabello mushrooms; 1 packet beef mince; 1 packet tomato paste; 1 tsp brown sugar; ½ cup water; 1 bag baby spinach leaves; 1 pinch chilli flakes; 1 sachet Aussie Spice Blend

with Baby Spinach & Mash Potato Topping

4.5(64)

Get up to $175 off

Calories

undefined undefined

Protein

38.4g protein

Total

40 minutes

Difficulty

Easy

Calorie Smart

There’s no need to wait in line at the bakery to get your hands on a comforting pie when you can whip one up at home in no time. For the filling, bake a saucy beef mince with mushrooms and spinach then spread over a mash potato top. There you have it, one tasty pie straight from your own oven! *This recipe is under 650kcal per serving.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

potato

Brown Onion

1 stalk

celery

3 clove

garlic

1 packet

portabello mushrooms

1 packet

beef mince

1 packet

tomato paste

1 bag

baby spinach leaves

1 pinch

chilli flakes

1 sachet

Aussie Spice Blend

Not included in your delivery

olive oil

20 g

plant-based butter

2 tbs

plant-based milk

1 tsp

brown sugar

½ cup

water

Nutrition Values

Energy (kJ)2486 kJ

Fat27 g

of which saturates13.4 g

Carbohydrate45.2 g

of which sugars18.6 g

Protein38.4 g

Sodium810 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pan

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

PDF

• Boil the kettle. Peel potato and cut into large chunks. • Half-fill a large saucepan with boiling water. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the plant-based butter and plant-based milk to the potato and season generously with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled.

• Preheat the grill to high. Finely chop onion, celery and garlic. Thinly slice portabello mushrooms.

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook mushrooms, stirring, until tender, 4-6 minutes. Transfer to a baking dish.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook beef mince, onion and celery, stirring, until softened, 6-7 minutes. • Add garlic, Aussie spice blend and tomato paste, and cook until fragrant, 1-2 minutes. • Reduce heat to medium, then add the brown sugar and water, and simmer until slightly thickened, 2-3 minutes. • Remove pan from heat, add baby spinach leaves and stir until slightly wilted. Season with pepper.

• Transfer beef mince filling to the baking dish with the mushrooms. Spread evenly with mashed potato. • Drizzle with olive oil and sprinkle with chilli flakes (if using). • Grill pie until golden, 12-14 minutes.