HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBeef & Spinach Cottage Pie
Beef & Spinach Cottage Pie

Beef & Spinach Cottage Pie

with Parmesan Mash

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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!


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

Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

3 unit


1 bunch

spring onion

1 unit


2 clove


1 stalk


1 unit


1 block

Parmesan cheese


1 packet

beef mince

⅔ tin

tomato paste

1 packet

beef-style stock powder

1 bag

baby spinach leaves

Not included in your delivery

olive oil

40 g



2.5 tbs



¼ tsp


¼ cup


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2800 kJ
Fat30.4 g
of which saturates18.2 g
Carbohydrate44.4 g
of which sugars14.3 g
Dietary Fibre0 g
Protein46.1 g
Cholesterol0 mg
Sodium1210 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Baking Dish
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.