Beef & Rosemary Pie

Beef & Rosemary Pie

with Cheesy Mash Top & Garlicky Greens

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Sometimes only a pie will do. Satisfy that craving for something warm and comforting with this rich, cheesy mash-topped number. It's just like Nanna used to make (but better!).

Keep an eye out... Due to recent sourcing challenges, we’ve replaced baby broccoli with green beans, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Kid Friendly

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time45 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount




brown onion

1 stalk


2 sprig


2 clove


½ packet

tomato paste

1 sachet

beef-style stock powder

1 bag

baby spinach leaves

1 packet

beef mince

1 packet

shredded Cheddar cheese


1 bag

green beans

Not included in your delivery

olive oil

40 g



2.5 tbs



¼ tsp


2.5 tbs


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3351 kJ
Fat45.5 g
of which saturates27.1 g
Carbohydrate37.4 g
of which sugars6.1 g
Protein44.2 g
Sodium1468 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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Bring a medium saucepan of salted water to the boil. Peel and cut the potato into large chunks. Cook the potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter, milk and the salt, then mash until smooth.


While the potato is cooking, finely chop the brown onion. Finely chop the celery (or grate if you prefer). Pick and finely chop 1/2 the rosemary leaves. Finely chop the garlic.

TIP: We've only used 1/2 a bunch of rosemary here as it can be quite an overpowering flavour. Use more or less depending on taste.


In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the onion and celery, stirring, until softened, 6-7 minutes. Add the rosemary and 2/3 of the garlic and cook, stirring, until fragrant, 1 minute. Add the beef mince and cook, breaking it up with a spoon, until just browned, 3-4 minutes. Reduce the heat to medium, then add the tomato paste (see ingredients), the water and beef-style stock powder. Stir well to combine. Add the baby spinach leaves and stir through until just wilted, 1-2 minutes.

TIP: Add a dash more water if the mince is dry!


Preheat the grill to medium-high. Transfer the mince filling to a baking dish. Using the back of a spoon, spread the mashed potato over the top. Sprinkle over the shredded Cheddar cheese and grill until the cheese is melted and golden, 5-10 minutes.


While the pie is grilling, wash and dry the frying pan, then return to a medium-high heat with a drizzle of olive oil. Cook the green beans, tossing, until tender, 5-6 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Season with salt and pepper.


Divide the beef and rosemary pie between plates. Serve with the garlicky greens.