Italian Lamb & Baby Spinach Pie
with Potato & Parmesan Topping- Milk
- Eggs
- Milk
- Gluten
- Soy
- Fish
- Sesame
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
Sometimes only a pie will do. Satisfy that craving for something warm, herby and comforting with this rich, cheesy mash-topped number. It's Nanna's cooking fused with an explosion of flavour and a dinner that reminds us why at-home cooking is best.
Ingredients
2
potato
1 packet
lamb mince
1 bag
Soffritto Mix
1 bag
baby spinach leaves
1 packet
garlic paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 sachet
Italian Herbs
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
butter
(Contains: Milk; )
2 tbs
milk
(Contains: Milk; )
½ cup
water
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large 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 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 lamb 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.
• To the pan with mince, stir in soffritto mix and cook until softened, 4-5 minutes.
• To the pan with the filling, add baby spinach, garlic paste, Italian herbs 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 to taste.
• Preheat grill to medium-high. • Transfer lamb 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 lamb and baby spinach pie with potato and Parmesan topping between plates to serve. Enjoy!
