Fragrant Lamb & Spinach Pie

Name: Fragrant Lamb & Spinach Pie with Cheesy Veggie Mash Topping
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 1 packet Shredded Cheddar Cheese; 250 g Lamb Mince; 1 packet Baby Spinach Leaves; 1 packet Tomato Paste; 1 sachet Mumbai Spice Blend; 1 packet Potato; 1 Carrot; 2 Garlic; 1 Parsnip; 1 packet Mild Curry Paste; 1 drizzle olive oil; 10 g butter; 1 tsp brown sugar; ½ cup Water

with Cheesy Veggie Mash Topping

Recipe Development TeamUpdated on July 10, 2026

Get tasty recipes from just $6 per serving

Calories

499 kcal

Protein

34.9g protein

Total

30 minutes

Difficulty

Easy

Allergens:

Milk
Soy

Potato topped pie is a weeknight dish that the family can't wait to eat! Contain your excitement because this one has veggies (potato, carrot and parsnip) mashed into the topping and baked on richly spiced lamb mince. We know you’ll love the moment when the topping is pulled apart and the Cheddar cheese stretches for that extra yum-factor.

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

Ingredients

Serving amount

1 packet

Shredded Cheddar Cheese

(Contains: Milk)

250 g

Lamb Mince

1 packet

Baby Spinach Leaves

1 packet

Tomato Paste

1 sachet

Mumbai Spice Blend

1 packet

Potato

Carrot

Garlic

Parsnip

1 packet

Mild Curry Paste

(Contains: Soy)

Not included in your delivery

1 drizzle

olive oil

10 g

butter

(Contains: Milk)

1 tsp

brown sugar

½ cup

Water

Nutrition

Energy (kJ)2090 kJ

Calories499 kcal

Fat26.2 g

of which saturates11.1 g

Carbohydrate29.9 g

of which sugars17.3 g

Dietary Fibre6 g

Protein34.9 g

Sodium1000 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.

You will need

•Large Non-Stick Pan

•Baking Dish

•Medium Pan

Cooking Steps

PDF

• Boil the kettle. Half-fill a medium saucepan with
boiling water.
• Finely chop garlic.
• Peel potato, carrot and parsnip and cut into
small chunks. Roughly chop baby leaves.
TIP: Save time and get more fibre by leaving the
veggies unpeeled!

• Cook potato, parsnip and carrot in the boiling
water, over high heat, until easily pierced with a
fork, 12-15 minutes.
• Drain and return veggies to the pan, then add
the butter and a good pinch of salt. Mash until
smooth and cover to keep warm. Set aside.
• Preheat grill to high.
Little cooks: Get those muscles working and help
mash the veggies!

• While the veggies are cooking, heat a large frying
pan over high heat with a drizzle of olive oil.
Cook lamb mince, breaking up with a
spoon, until just browned, 4-5 minutes.
• SPICY! This is a mild curry paste, but use less if
you're sensitive to heat! Add mild curry paste,
Mumbai spice blend, garlic and tomato paste
and cook until fragrant, 1-2 minutes.
• Add baby leaves, the brown sugar and water
and cook until slightly reduced, 2-3 minutes.
Season generously with salt.
TIP: For best results, drain the oil from the pan
before adding the aromatics.

• Transfer the mince filling to a baking dish, then spread the veggie mash over the top. • Sprinkle with shredded Cheddar cheese. Little cooks: Add the finishing touch by sprinkling the cheese on top.