Italian Beef & Cheesy Potato-Top Pie

Name: Italian Beef & Cheesy Potato-Top Pie with Courgette & Baby Spinach
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 250 g Beef Mince; 1 Celery; 1 sachet Dried oregano; 1 packet Baby Spinach Leaves; 1 packet Tomato Paste; 1 packet Garlic Paste; 2 packet Potato; 1 packet Grated Parmesan Cheese; 1 sachet Chicken-Style Stock Powder; 1 packet Leek; 1 Courgette; 1 drizzle olive oil; 40 g butter; 2 tbs milk; ½ cup Water; 1 tsp brown sugar

with Courgette & Baby Spinach

Recipe Development TeamUpdated on April 24, 2026

Get tasty recipes from just $6 per serving

Calories

674 kcal

Protein

39.5g protein

Total

35 minutes

Difficulty

Easy

High Protein

Kid Friendly

Allergens:

Milk

Sometimes only a pie will do. Satisfy that craving for something warm, herby and comforting with this rich, cheesy mash-topped number. It’s Nonna’s cooking, fused with an explosion of flavour and a dinner that reminds us why at-home cooking is best.

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

Ingredients

Serving amount

250 g

Beef Mince

Celery

1 sachet

Dried oregano

1 packet

Baby Spinach Leaves

1 packet

Tomato Paste

1 packet

Garlic Paste

2 packet

Potato

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 sachet

Chicken-Style Stock Powder

1 packet

Leek

Courgette

Not included in your delivery

1 drizzle

olive oil

40 g

butter

(Contains: Milk; )

2 tbs

milk

(Contains: Milk; )

½ cup

Water

1 tsp

brown sugar

Nutrition Values

Energy (kJ)2820 kJ

Calories674 kcal

Fat43.3 g

of which saturates22.3 g

Carbohydrate26.4 g

of which sugars12.9 g

Dietary Fibre6.5 g

Protein39.5 g

Cholesterol50.8 mg

Sodium750 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 Non-Stick Pan

•Baking Dish

•Medium Pan

Cooking Steps

PDF

• Boil the kettle.
• Peel potato and cut into large chunks. Finely
chop courgette (see ingredients) and celery.
• Half-fill a medium saucepan with boiling water,
then add a generous pinch of salt.
• Cook potato in the boiling water, over high heat,
until easily pierced with a fork, 12-15 minutes.
• Drain and return potato to the pan.
• Add the butter and milk to the potato, then
season with salt. Mash until smooth.

TIP: Save time and get more fibre by leaving the
potato unpeeled.
Little cooks: Get those muscles working and help
mash the potatoes!

• In a large frying pan, heat a drizzle of olive oil
over high heat.
• Cook beef mince, breaking up with a spoon,
until just browned, 3-4 minutes.

TIP: For best results, drain the oil from the pan
before cooking the filling.

• Add sliced leek, courgette and celery to the
mince and cook until softened, 4-5 minutes.

• Add baby spinach leaves, garlic paste
(see ingredients), dried oregano
(see ingredients) and tomato paste. Cook
until fragrant and wilted, 1 minute.
• Stir in the water, chicken-style stock powder
and brown sugar and cook until slightly
thickened, 2-3 minutes. Season to taste with
salt and pepper.

• Preheat grill to medium-high.
• Transfer beef filling to a baking dish.
• Spread mash over the top.
• Sprinkle over grated Parmesan cheese.
• Grill pie, until golden, 5-10 minutes.

TIP: Grills cook fast, so keep an eye on the pie!
Little cooks: Join in on the fun by smoothing the
mash mixture evenly over the pie!