Italian Beef & Potato-Top Pie
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Italian Beef & Potato-Top Pie

Italian Beef & Potato-Top Pie

with Baby Leaves & Parmesan Topping

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.

Kid Friendly
Over 30g protein

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 Time35 minutes
Cooking Time


Serving amount



1 packet

beef mince

1 packet

Soffritto Mix

1 packet

baby leaves

1 packet

garlic paste

(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

½ sachet

dried oregano

1 packet

tomato paste

1 sachet

beef-style stock powder

1 packet

Grated Parmesan Cheese

(Contains Milk; )

Not included in your delivery

olive oil

40 g


(Contains Milk; )

2 tbs


(Contains Milk; )

½ cup


1 tsp

brown sugar


Nutrition Values

Energy (kJ)2959 kJ
Fat38.6 g
of which saturates21.4 g
Carbohydrate45.9 g
of which sugars26.2 g
Dietary Fibre7 g
Protein41 g
Sodium1009 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.


Medium Pan
Large Non-Stick Pan
Baking Dish



• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • 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 soffritto mix to the mince and cook until softened, 4-5 minutes.


• Add baby leaves, garlic paste, dried oregano and tomato paste and cook until fragrant and wilted, 1 minute. • Stir in the water, beef-style stock powder and the brown sugar and cook until slightly thickened, 2-3 minutes. • Season 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 the mash is 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! Careful the filling is hot.


• Divide Italian beef and potato-top pie between plates. Enjoy!