Sometimes only a pie will do. Satisfy that craving for something warm, slightly smokey and comforting with this rich, cheesy mash-topped number. It's Nanna's cooking fused with classic Southern flavours for an explosion of flavour and a dinner that reminds us why at-home cooking is best.
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baby spinach leaves
Louisiana spice blend
shredded Cheddar cheese(ContainsMilk)
Bring a medium saucepan of salted water to the boil. Peel the potato and cut into large chunks. Cook the potato in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and return to the pan. Add the butter, milk and a pinch of salt and mash until smooth.
While the potato is cooking, grate the carrot. Finely chop the brown onion and garlic. Trim the green beans.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion until softened, 3-4 minutes. Add the beef mince and cook, breaking up with a spoon, until just browned, 3-4 minutes. Add the carrot, Louisiana spice blend and 1/2 the garlic and cook, stirring, until softened, 2-3 minutes. Add the chopped tomatoes and brown sugar, stir well and cook until reduced, 2-3 minutes.
Preheat the grill to medium-high. Transfer the pie filling to a baking dish, then use the back of a spoon to spread the mashed potato evenly over the top. Sprinkle over the shredded Cheddar cheese and grill until the cheese is melted and golden, 8-10 minutes.
While the pie is grilling, wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. Cook the green beans until tender, 3-4 minutes. Add the baby spinach leaves and the remaining garlic and cook until wilted and fragrant, 1 minute. Season to taste.
Divide the Louisiana beef and cheesy mash pie between plates. Serve with the garlicky greens.